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PAge heAder.....
RECIPES
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
INGREDIENTS
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
Freshly ground black pepper
4 Atlantic salmon steaks – weighing approx 6oz
(180g) each
To garnish
Lime or lemon wedges
To serve
Steamed baby potatoes
METHOD
1. Preheat grill to SEAR temperature
setting until the green READY light
illuminates.
2. Combine oil with tarragon and
a generous and coarse grinding of
black pepper.
3. Brush salmon on both sides with
mixture and place on grill.
4. Adjust the grilling height control to just
touch the top of the fish steak.
5. Allow to cook for 2 minutes for fish to be
golden on the outside and ‘rosy’ pink on
the inside. Cook a further 2 minutes to
cook through.
Remove from grill and serve immediately
with the steamed potatoes.
HOT GINGERED SHRIMP
Serves 4
INGREDIENTS
2.25lb (1 kg) jumbo shrimp,
peeled with tails intact
1 teaspoon crushed garlic
¼ cup soy sauce
¼ cup dry white wine
1 tablespoon finely shredded ginger
12oz (350 ml) Thai sweet chili sauce
Wooden skewers, soaked in water
To serve
Steamed jasmine rice
Sautéed Chinese broccoli
METHOD
1. Preheat grill to SEAR temperature
setting until the green READY light
illuminates.
2. Thread prawns onto soaked wooden
skewers approximately 4 per skewer.
3. Combine remaining ingredients and
mix well, pour over prawn skewers. Place
skewers on preheated grill and lower
top plate, cook for 1 minute or until pink
and tender.
Serve with steamed rice and broccoli.