cookbook

RECIPES • SEAFOOD 15
RECIPES
Ginger Salmon with Baby Bok Choy
PREP TIME: Approximately 20 minutes
COOK TIME: TurboChef : 7 minutes
Conventional : 20 minutes
The grilled bok choy is a wonderful foil for the Asian- avored
salmon. The marinade penetrates the  sh’s  esh and highlights its
 ne taste.
1. Lightly oil a ridged grill pan. Place it in the oven to heat. Select
“Cookbooks” on the touchscreen. Select “Seafood” followed by
“Ginger Salmon with Baby Bok Choy.” Press “Preheat” to begin
the preheat cycle.
2. Combine all the marinade ingredients in a large bowl. Place
salmon  lets in the marinade and set aside for 30 minutes.
3. Bring a saucepan of water to a boil. Add the bok choy and snow
peas and blanch for approximately 1 minute—just enough to
soften slightly and brighten the color. Remove the vegetables
with tongs and plunge into cold water. Hold until needed.
4. Using oven mitts, as the grill pan will be very hot, remove the
pan from the oven. Remove the salmon  lets from the
marinade, brush with peanut or canola oil, and place onto the
sizzling hot grill pan. Using tongs place the blanched baby bok
choy and snow peas next to the salmon. Place the pan back in
the oven.
5. Press “Start.” Bake under “Ginger Salmon with Baby Bok Choy”
for 7 minutes—you will have a medium rare piece of salmon,
for more well done  sh, use the “Cook More” function. When
salmon, bok choy, and snow peas are cooked, remove from
oven, plate, and serve.
Yield: 4 servings
Shrimp Skewers
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 3-1/2 minutes
Conventional : 10 to 15 minutes
These marinated shrimp are a quick and easy preparation. You can
abbreviate the time in the marinade and have a dinner entrée in
15 minutes.
1. Select “Cookbooks” on the touchscreen. Select “Seafood”
followed by “Shrimp Skewers.” Press “Preheat” to begin the
preheat cycle.
2. Place shrimp in mixing bowl, add olive oil, lemon juice,
Herbs de Provence, thyme, and garlic to make a marinade. Toss
and set aside. Allow shrimp to marinade at least 10 minutes
and up to 4 hours.
3. Place 3 marinated shrimp onto each skewer —skewering right
above the tail and again toward the top of the shrimp so the
shrimp forms a “C.” Grind a small mount of pepper onto each
skewer and sprinkle with sea salt. Place skewers onto a sheet
pan and place pan in the oven.
4. Press “Start.” Bake under “Shrimp Skewers” for 3-1/2 minutes.
Serve with Herbs de Provence Dipping Sauce.
Yield: 6 servings as an appetizer or 3 as an entrée
Combine mayonnaise, cocktail sauce, Herbs de Provence, and
mustard. Refrigerated, this sauce will keep for up to 30 days and is
also good with seafood steaks.
1/2 cup  nely chopped fresh
ginger
grated peel of 2 limes
2 tablespoons fresh lime juice
2 cloves garlic, minced
2/3 cup rice wine vinegar
2/3 cup soy sauce
1/4 cup toasted sesame oil
6 tablespoons dark brown sugar
MARINADE
4 5 to 6-ounce boneless
salmon  lets, about 1-1/4 to
1-1/2 -inch thick
4 heads baby bok choy, about
4 ounces each
2 cups snow peas
2 tablespoons peanut or
canola oil
GINGER SALMON WITH BABY BOK CHOY
1 pound jumbo shrimp, peeled
with tails on
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon Herbs de
Provence
1 teaspoon minced fresh thyme
1 clove garlic, minced
1/2 teaspoon kosher or sea salt
pinch freshly ground pepper
4 lemon wedges
6 bamboo skewers
Herbs de Provence Dipping
Sauce (see recipe below)
INGREDIENTS
2 cups mayonnaise
1/4 cup cocktail sauce
2 tablespoons Herbs de
Provence
1 tablespoon Dijon mustard
HERBS DE PROVENCE DIPPING SAUCE