George Foreman GRBV5130CUX Guide D'utilisation Et D'entretien page 11

SEARED FRESH TUNA SALAD WITH LEMON THYME VINAIGRETTE
Prep Time: 5 min. plus refrigeration, Cook Time: 5 min.
Servings: 2
Ingredients
Salad:
½ Tbsp. lemon juice
1 tsp. honey Dijon mustard
1 tsp. fresh thyme
2 (4 oz.) fresh tuna steaks
2 Tbsp. olive oil
2 Tbsp. soy sauce
1 Tbsp. brown sugar
Directions
Mix salad dressing ingredients in small bowl. Toss with baby greens. Refrigerate
until ready to serve.
Marinate tuna steaks in olive oil, soy sauce and brown sugar in refrigerator 30 min.
Attach upper and lower grill plates and preheat grill to 425°F. Place tuna on grill and sear
1 to 2 minutes to medium rare. Remove tuna; let stand 1 to 2 min. Slice tuna into strips.
Arrange salad greens on plates. Top with sliced tuna.
SPICED GLAZED SALMON
Prep Time: 5 min., Cook Time: 10 min.
Servings: 2
Ingredients
1 tsp. paprika
1 tsp. brown sugar
½ tsp. hot chili powder
½ tsp. ground cumin
Directions
Mix brown sugar and spices in a small bowl. Brush tops of salmon fillets with oil.
Rub spice mixture onto the surface of the salmon.
Attach lower grill plate and preheat broiler on HIGH 5 min. Place salmon on
bottom grill plate and broil 5 to 6 min.
Drizzle maple syrup onto the salmon; broil 1 to 2 min. or until desired doneness.
1 Tbsp. olive oil
Salt and pepper
2 cups mixed baby greens
2 (5 oz.) salmon fillets
½ Tbsp. canola oil
1 Tbsp. maple syrup
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