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SEAFOOD
LEMON AND SOY MARINATED
SALMON
Serves 4 as an entrée
INGREDIENTS
8oz (250g) piece salmon fillet,
skin removed
2 tablespoons soy sauce
1 teaspoon wasabi paste
2 tablespoons lemon juice
2 teaspoons sesame oil
To serve
Pickled ginger
Sautéed spinach
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Cut salmon into 1cm thick slices.
Combine soy, wasabi, lemon juice and
sesame oil. Pour over salmon and allow
to marinate for 20 minutes.
3.
Turn the base plate tilt dial to FLAT,
open the grill, place salmon on
preheated flat plate and cook for
20–30 seconds each side or until seared.
Serve salmon with spinach and ginger.
HOT GINGERED PRAWNS
Serves 4
INGREDIENTS
2.25lb (1 kg) green king prawns,
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 LCD screen no longer
displays HEATING.
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.
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