16
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 (0.6 cm) slices.
Put the potato slices in a large bowl with the
reserved tablespoon (15 ml) of olive oil and
remaining salt. Toss to evenly coat.
3. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-less mode and set
both plates to Fish.
4. Once preheated, distribute the potatoes
between the upper and lower grill plates of
the Smoke-less Contact 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
Smoke-less Contact 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
(30 to 45 ml) 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
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 (25 cm) long
1 tablespoon (15 ml) plus 1 teaspoon
(5 ml) Dijon or deli mustard
4 to 6 ounces (113 to 170 g) sliced Swiss
cheese, divided
4 to 6 ounces (113 to 170 g) sliced roasted
pork
4 to 6 ounces (113 to 170 g) sliced ham
4 ounces (113 g) dill pickles, thinly
sliced horizontally
1 teaspoon (5 ml) 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
®
Smoke-less Contact Griddler
®
with the grill plates. Turn unit on. Select
Grill/Griddle and set to 375°F (190°C).
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. 38mgsod. 700mg • calc. 191mg • fiber 0g
Greek-Style Kebabs
Chicken or a hearty fish can be substituted
for the pork in this recipe. Simply adjust the
time accordingly and make sure both are
fully cooked through before serving.
Plate Side: Grill
Griddler
®
Cooking Position: Open and flat with
smoke-less
Makes 10 kebabs
2 pounds (907 kg) trimmed
pork shoulder
¼ cup (60 ml) olive oil
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) dried oregano
½ teaspoon (2.5 ml) pepper
1 small red onion, cut into 1-inch
(2.5 cm) chunks
1 pint (568 ml) cherry tomatoes
Pita bread, for serving, optional
Tzatziki*, for serving, optional
10 wooden skewers
1. Cut the pork into 1-inch (2.5 cm) pieces.
Season with the olive oil, lemon juice, salt,
oregano and pepper. Put 1 piece of pork
onto 1 of the skewers. Then add a piece of
the onion (about 2 or 3 layers thick), followed
by another piece of pork, a tomato, another
piece of pork, onion and pork. Repeat with
the remaining skewers and ingredients.
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