Bedienungsanleitung Cuisinart CMW-55 (Seite 26 von 41) (Englisch)

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Salmon with Julienned

Vegetables

Makes 2 servings

½ cup julienned carrots

1 cup julienned fennel bulb

1 cup julienned red potato

⁄

cup julienned shallot

½ cup julienned plum tomato

1½ tablespoons extra virgin olive oil,

divided

1½ teaspoons dry basil, divided

½ teaspoon finely chopped fresh

lemon zest

1 teaspoon kosher salt, divided

2 6-ounce pieces salmon fillet*

Place the carrots, fennel, potato, shallot, and

tomato in a medium bowl with 1 tablespoon of

the olive oil, 1 teaspoon of the basil, the lemon

zest, and ¾ teaspoon of salt. Toss to combine.

Arrange in an even layer in a 9-inch microwave-

safe pie plate and cover with a round of waxed

paper. Place in the Cuisinart

Compact

Microwave and microwave on high (PL 10) for 4

minutes. Add julienned squashes, stir and re-

cover. Microwave on high for 3 minutes longer –

vegetables should be not quite cooked.

Arrange salmon fillets over the vegetables.

Drizzle with the remaining olive oil, and sprinkle

with the remaining basil and salt. Cover with the

round of waxed paper. Microwave on high for 7

to 9 minutes – until salmon is flaky – timing will

depend on thickness of fish, and its tempera-

ture. Let stand for 2 to 3 minutes before serv-

ing. Serve hot. If desired, garnish with a wedge

of lemon and fronds from the fennel bulb.

Nutritional information per serving:

Calories 477 (40% from fat) • carb. 34g • pro. 38g

• fat 22g • sat. fat 3g • chol. 94mg • sod. 804mg

• calc. 106mg • fiber 4g

*It is important that they be of a similar and

equal thickness – if they are not evenly thick,

fold the thin portion under to make them equal.

Pesto Chicken Salad

Pesto Chicken Salad makes delicious

sandwiches. Use this method to poach

chicken for any recipe requiring cooked

chicken.

Makes 6 servings

2 cups low sodium chicken broth*

1 shallot, peeled and chopped

4 boneless, skinless chicken

breast halves,

about 6 ounces each

½ cup thinly sliced celery

⁄

cup chopped onion

⁄

cup light mayonnaise

¼ cup prepared pesto

Place chicken broth and shallot in a microwave-

safe baking dish or glass casserole and cover

with lid or waxed paper. Place in the Cuisinart

Compact Microwave and microwave on high

(PL 10) for 3 to 4 minutes to bring to a boil. Add

chicken, cover and microwave on medium-high

(PL 7) for 4 minutes. Turn chicken and cook,

covered, on medium-high for 4 to 5 minutes

longer. Let chicken cool in cooking liquid.

Place celery, onion, mayonnaise and pesto in a

medium bowl and stir to combine. When chick-

en has cooled completely, dice. Add to mayon-

naise mixture and toss gently to blend. Cover

and chill.

Serving suggestions:

Line individual plates with lettuce or spinach,

and garnish with tomato, cucumber or other

vegetables of choice. Pesto Chicken Salad may

also be used for sandwiches.

Nutritional information per serving:

Calories 289 (46% from fat) • carb. 4g • pro. 34g

• fat 15g • sat. fat 3g • chol. 99mg • sod. 283mg

• calc. 50mg • fiber 0g

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Cuisinart CMW-55 Seite 26

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