George Foreman GR0215G Gebrauchs- und Pflegehandbuch PDF herunterladen (Seite 8)

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ORANGE FLAVORED SALMON

1 small purple onion, halved and thinly sliced

1 tsp. olive oil

¾ tsp. salt

1/8tsp.pepper

½ lb. salmon llet

1 tbsp. snipped fresh dill

1 large navel orange, sliced

1 tbsp. chopped parsley

Preheatgriddleto350°F.Sautéonioninoliveoilfor2minutes,turningoften.Add¼tsp.

salt and pepper.

PressSEARbutton;whenHotZone™areaispreheated,thelightonthecontrolwillstop

ashing.Seasonsalmonwithremaining1tsp.saltandsearfor1minuteoneachside.

Meanwhile, continue to cook onion, turning often.

Movesalmontoregularcookingsurfaceofthegriddle.Sprinklewithdill.Continueto

cook 3 to 4 minutes.

PressSEARbuttonagain;whenHotZone™areaispreheated,thelightonthecontrolwill

stop ashing. Add orange slices and sear for 1 minute on each side.

Cook until salmon akes easily when tested with a fork.

Servegarnishedwithonionandorange.Sprinkleallwithparsley.

Makes 2 servings.

STEAK A LA ROMA

1 small onion, halved and thinly sliced

1½ cups sliced zucchini

1 small yellow squash, halved and sliced

1 tbsp. olive oil

1 Roma tomato, coarsely chopped

2 tbsp. julienned fresh basil

½ tsp. salt

½ tsp. black pepper

2 thin slices boneless strip steak (about 6 oz.)

½ tsp. Adobo seasoning

Preheatgriddleto350°F.Sautéonion,zucchiniandyellowsquashinoliveoilfor5

minutes, turning often. Add basil, salt and ¼ tsp. pepper.

PressSEARbutton;whenHotZone™areaispreheated,thelightonthecontrolwillstop

ashing. Meanwhile, season beef on both sides with Adobo seasoning and remaining ¼

tsp. pepper.

Searmeatfor1minuteoneachside.Meanwhile,continuetocookvegetablemixture

until tender, turning often. When nished searing, move steak to regular cooking surface

of the griddle and continue to cook until fully cooked.

Makes 2 servings.

ASIAN MARINATED SEA SCALLOPS

¾ lb. sea scallops

3 tbsp. bottled teriyaki marinade

2 tsp. grated fresh ginger

1 medium clove garlic, minced

1 tsp. sesame oil

1 pkg. (3.5 oz.) fresh oyster mushrooms*

1½ cups fresh snow peas (about 3 oz.)

1 cup julienne carrots

1/3cupchoppedredpepper

2 tsp. vegetable oil

In a medium bowl, combine 2 tbsp. teriyaki marinade, 1 tsp grated ginger, garlic and ½

tsp. sesame oil. Add scallops and toss to coat. Allow to marinate at least 10 minutes.

Preheatgriddleto350°F.Sautémushrooms,snowpeas,carrotsandredpepperin

vegetableoilforabout2minutes.Seasonwithremaining1tsp.ginger.

PressSEARbutton;whenHotZone™areaispreheated,thelightonthecontrolwillstop

ashing. Add scallops and sear for 1 minute on each side. Meanwhile, continue to cook

mushroom mixture, turning often.

Move scallops to regular cooking surface of the griddle and continue to cook scallops and

vegetable mixture until fully cooked, adding remaining 1 tbsp. teriyaki sauce to vegetable

mixture.

Makes 3 servings.

*Shitakemushroomsmaybesubstitutedforoystermushrooms

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George Foreman GR0215G Gebrauchs- und Pflegehandbuch Seite 8

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