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1.
Make the chermoula: Put the garlic into a
mini chopper. Pulse to finely chop. Add the
paprika, ½ teaspoon of the salt, pepper,
coriander, cumin, red pepper flakes and
lemon peel. Pulse until a paste forms.
Transfer mixture to a small bowl. Add the
cilantro, parsley, lemon juice and vinegar.
Slowly whisk in the olive oil. Add the olives.
Put the salmon in a 9 x 13-inch baking dish;
add ½ cup of the marinade to cover the fish.
Cover with plastic wrap; marinate 1 to 2
hours. Bring to room temperature
before grilling.
2.
Twenty minutes before cooking the salmon,
slice the potatoes into ¼-inch slices. Put
the potato slices in a large bowl with
the reserved tablespoon of olive oil and
remaining salt. Toss to evenly coat.
3.
Turn on the Cuisinart
Smoke-less mode and set both plates to
Fish.
4.
Once preheated, distribute the potatoes
between the upper and lower grill plates of
the Griddler
in an even layer. Set the timer
®
for 16 minutes and cook potatoes, flipping
halfway through, until potatoes are browned
and crispy and fully cooked through.
Transfer the cooked potatoes to a large
serving plate and loosely cover with foil.
5.
Put the salmon on the bottom plate of the
Griddler
. Set the count-up timer and cook
®
for about 8 to 9 minutes on the first side.
Flip salmon and cook the second side of the
salmon for about 6 minutes, until desired
doneness.
6.
When salmon is cooked, transfer to
a serving plate and drizzle with 2 to 3
tablespoons of the remaining chermoula.
Serve salmon with the reserved potatoes.
Nutritional information per serving (based on 4
servings): Calories 856 (75% from fat) • carb. 29g
pro. 27g • fat 73g • sat. fat 10g • chol. 69mg
sod. 819mg • calc. 91mg • fiber 4g
Griddler
. Select
®
®
Cuban Sandwich
Ham and cheese magically come together in
this take on the traditional Cuban toasted
sandwich. A great way to use up any leftover
Latin Pork Chops (page 20).
Plate Side: Grill
Griddler
Cooking Position: Closed
®
Makes 2 large sandwiches, about 6 servings
2
large Cuban or Portuguese-style
soft rolls, about 10 inches long
1
tablespoon plus 1 teaspoon Dijon or
deli mustard
4 to 6
ounces sliced Swiss cheese, divided
4 to 6
ounces sliced roasted pork
4 to 6
ounces sliced ham
4
ounces dill pickles, thinly
sliced horizontally
1
teaspoon olive oil
1.
Assemble sandwiches by slicing rolls and
placing on a work surface. Spread the
mustard on each side of both rolls. Put a
slice of cheese on the bottom of each roll.
Add the pork, ham and the pickle slices.
Finish with the remaining cheese and the top
of the roll. Brush the top with the olive oil.
2.
Fit the Cuisinart
plates. Turn unit on. Select Grill/Griddle and
set to 375°F.
3.
Once preheated, place the sandwiches on
the grill and free the floating hinge. Press
the sandwiches firmly when closing the grill
and set the count-up timer. Keep it pressed
for about one minute. Continue cooking for
about 6 minutes total, until bread is crisp
and cheese is melted.
4.
Slice sandwich in pieces to serve.
Nutritional information per serving (based on 6
servings): Calories 215 (45% from fat) • carb. 13g
pro. 16g • fat 10g • sat. fat 5g • chol. 38mg
sod. 700mg • calc. 191mg • fiber 0g
17
Griddler
with the grill
®
®
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