Filter
Top Products
6
Poached Salmon
This dish is simple, moist and delicious. You may substitute lemon
juice for the wine and omit the garlic if desired.
Ingredients:
1 cup dry white wine
1 cup water
4 pounds salmon fillets, cut into 4-6 pieces
4 tablespoons butter, softened
3 teaspoons dried parsley
3 teaspoons chopped garlic
salt and pepper to taste
Method:
1. Heat wine and water over medium at 375°F in Roaster/skillet for
5 minutes.
2. Slide salmon pieces into poaching liquid and dot with butter.
Sprinkle with dried parsley, garlic, salt and pepper. Bring to a
slow boil, reduce heat to 325°F and poach until salmon flesh is
firm, about 10 to 15 minutes.
Roasted Herb Chicken & Potatoes
Arrange the potatoes, onions, and whole chicken in a pan, season
with a Soy Sauce mixture, and let the Roaster oven do the rest.
Ingredients:
1
1
/
2
pounds baking potatoes
1 large onion, thinly sliced
1
/
3
cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
3
/
4
teaspoon pepper
1 (4-6 pound) whole roasting chicken
Method:
1. Cut potatoes in half lengthwise; cut each piece crosswise into
1
/2
-inch thick slices. Place with onion in Roaster/skillet. Combine
next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture
and toss until evenly coated.
2. Discard giblets and neck from chicken. Rinse chicken under cold
running water; drain and pat dry. Place chicken, breast side up, in
center of pan, moving potatoes aside. Brush chicken, including
cavity, thoroughly with soy sauce mixture.
3. Roast at 375°F for about 1 hour and 15 minutes, or until meat
thermometer inserted into thickest part not touching bone
registers 180°F, brushing chicken with soy sauce mixture every 30
minutes and stirring vegetables. Remove from oven; let chicken
stand 10 minutes before carving. Serve with potatoes.
®
8410lnstructions 6/27/11 1:42 PM Page 6