George Foreman Hot Zone GR0215G Manual Del Usuario página 8

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 fillet
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
flashing. 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 flashing. Add orange slices and sear for 1 minute on each side.
Cook until salmon flakes 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
flashing. 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 finished searing, move steak to regular cooking surface
of the griddle and continue to cook until fully cooked.
Makes 2 servings.
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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
flashing. 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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