Cuisinart TOB-50BC - Manual (Page 10)

10
Toast bread on medium setting (or to taste) . Reserve .
Preheat toaster oven to 400°F . Line baking pan with foil . In small bowl,
combine mayonnaise, mustard, parsley, tarragon, and pepper; mix well .
Spread mayonnaise mixture on one side of each slice of toasted bread .
Top each evenly with one quarter of the smoked turkey, one quarter of
the sliced tomatoes, and one quarter of the cheese . Place on foil-lined
baking pan, evenly spaced in position B . Place in toaster oven and bake
until cheese is bubbly and browned, about 4 to 6 minutes . Garnish with
sliced avocado and serve hot .
Nutritional information per serving (one open-faced sandwich):
Calories 493 (55% from fat) • carb. 25g • pro. 19g • fat 29g • sat. fat 13g
• chol. 92mg • sod. 1329mg • calc. 258mg • fiber 6g
Soy Glazed Salmon with Dijon-Dill Sauce
The Dijon-dill sauce may be made ahead if you are entertaining .
Makes 4 servings
²⁄
3
cup nonfat plain yogurt* or lowfat sour cream**
½ cup grainy Dijon-style mustard
2 tablespoons extra virgin olive oil
1 small shallot (½ ounce), peeled and finely chopped
¾ ounce fresh dill weed, finely chopped
2 teaspoons sugar
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
4 6-ounce portions salmon fillet, skin on
1 tablespoon soy sauce
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, ½
teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl . Stir with a
whisk to blend . Let stand 30 minutes or longer to allow flavors to
develop . The sauce may be done up to a day ahead . Makes about 1¼
cups sauce .
Brush the salmon fillets with the soy sauce and sprinkle with the
remaining salt and pepper . Let sit for 15 minutes at room temperature .
Place the rack in the toaster oven in position B and preheat on the broil
setting . Place the drip pan in the broiling pan so that the fish will be
about 1½ to 2 inches from the upper element . Lightly coat the broiler
pan rack with cooking spray and add ¼ cup of water to the drip pan .
Arrange the salmon fillets skin down on the prepared pan . Place in the
oven in position B and broil with the oven door ajar for 14 to 18 minutes;
salmon should test 145°–150ºF when tested with an instant-read
thermometer . Serve hot or chilled with the Dijon-dill sauce .
*For a thicker sauce, strain the yogurt for 1 hour or longer using a
yogurt strainer or a strainer lined with a coffee filter; discard the whey
(liquid) .
**For a richer sauce, use lowfat sour cream .
Nutritional information per serving (sauce made with nonfat yogurt):
Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g
• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g