32
glaze all over the top and bottom of the salmon. Place bak-
ing tray in position 4. Broil for about 8 minutes with door
slightly ajar, about 2 inches. Remove and brush more glaze
over the salmon, reserving about a
1
⁄4 cup. Broil another 8
minutes, pour the remaining glaze over the fish and serve.
Nutritional information per serving:
Calories 411 (17% from fat) • carb 38g • pro 47g • fat 8g
sat fat 1g • chol 118mg • sod 2211mg • calc 38mg
BRAISED SHORT RIBS
Serves 4–6
3 pounds short ribs
2 teaspoons extra virgin olive oil
salt and pepper
4 ounces onion, peeled and chopped
2 garlic cloves
2 ounces carrot, peeled and chopped
2 sprigs thyme
2 tablespoons balsamic vinegar
2 cups dry red wine
1 tablespoon tomato paste
1 cup plus stock (beef or chicken) or water
Heat olive oil over medium/medium-high heat in a 3-quart
casserole. Place the ribs on a plate and liberally salt and
pepper them on both sides.
In batches, brown the ribs well on all sides.
Reserve browned ribs on plate. Pour off all but
1 tablespoon of oil from casserole.
Once the ribs are browned preheat oven to 300˚ with the
function set to regular bake, rack in position 2.
Add onion, garlic, and carrots to casserole and brown.
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