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Coconut Curry Shrimp Kebabs
Yield: 4 servings
INGREDIENTS
24 medium shrimp,
deveined and cleaned
1 red bell pepper, sliced
1 summer squash, cut into 1" pieces
½ medium onion, cut into 1" pieces
8 wooden skewers
DIRECTIONS
In a pot, combine curry paste, oil, ginger, coconut milk, sugar, salt, and pepper.
Let simmer for 5 minutes. Remove from heat and set aside.
Thread 3 shrimp, 3 pieces bell pepper, 3 pieces of squash, and several pieces of onion
alternately onto each skewer. Brush skewers with curry sauce and grill. Serve with
remaining sauce. Enjoy!
Grilled Salmon with Mango Lime Salsa
Yield: 4 servings
MANGO SALSA
INGREDIENTS
1 ripe mango, peeled and
4 6-oz salmon fillets
diced
olive oil
2 Roma tomatoes, diced
salt and pepper, to taste
½ red onion, chopped
DIRECTIONS
Turn on Steam Grill. Pat salmon fillets dry and coat both sides with olive oil. Season
with salt and pepper. When Steam Grill is heated, place fillets on Cooking Surface and
then carefully pour ¼ cup water into Flavor Channel. Cook until the fillets reach desired
doneness.
Combine salsa ingredients together in a bowl. The mango salsa is best if prepared at
least 1 hour before serving. Serve fillets with mango salsa on the side. Enjoy!
22 ∙ recipes
COCONUT CURRY SAUCE
2 tbsp Thai red curry paste
2 tbsp olive oil or coconut oil
¼ tsp ground ginger
1 cup unsweetened coconut milk
1 tsp sugar
salt and black pepper, to taste
2 tbsp cilantro, chopped
1 tbsp lime juice
1 tsp apple cider vinegar
1 clove garlic, minced
salt, to taste
Fish Tacos with Red Cabbage Slaw
Yield: 3 servings
½ lime, juiced
INGREDIENTS
2 8-oz cod fillets
¼ cup radish,
thinly sliced
2 tbsp olive oil
1 avocado,
1 clove garlic,
mashed
minced
6 corn tortillas
¼ tsp chili powder
lime wedges, to
¼ tsp cumin
garnish (optional)
¼ tsp smoked
salt and pepper,
paprika
to taste
DIRECTIONS
In a bowl, combine oil, garlic, chili powder, cumin, smoked paprika, lime juice, salt, and
pepper. Place fillets in a shallow dish and pour marinade over fish. Allow to marinate
for 20 minutes.
For red cabbage slaw, combine cabbage, red onion, carrot, cilantro, jalapeño, lime,
mayonnaise, and honey in a separate bowl. Remove fillets from marinade and place on
heated Cooking Surface. Carefully pour ¼ cup water into Flavor Channel and cook until
the fish is opaque and flakes easily. Transfer to a plate and separate into large chunks.
Wipe the Steam Grill with a clean, damp cloth and heat corn tortillas two at a time until
soft. To assemble tacos, top warmed tortillas with mashed avocado, cod, and cabbage
slaw. Garnish with radish slices and serve with a fresh squeeze of lime (optional).
¼ cup fresh cilantro,
RED CABBAGE
chopped
SLAW
1 cup red cabbage,
½ jalapeño, seeded
shredded
and minced
(optional)
¼ small red onion,
sliced
¼ lime, juiced
1 medium carrot,
1 tbsp mayonnaise
peeled and
honey, to taste
shredded
salt and pepper,
to taste
recipes ∙ 23