Celebrity Robert Irvine RIGO0010, Use & Care Manual

CITRUS BAKED SALMON

WITH BLACK BEAN SALSA

INGREDIENT

METHOD

QUANTITY

MEASUREMENT

6 OZ SALMON FILETS
FRESH LEMON JUICE
LEMON ZEST
DIJON MUSTARD
GRAPESEED OIL
PEPPER

BLACK BEAN SALSA

COOKED BLACK BEANS (DRAINED & RINSED)
DICED TOMATO
DICED RED ONION
DICED AVOCADO
CHOPPED CILANTRO
FRESH LEMON JUICE
GRAPESEED OIL
RED WINE VINEGAR
SALT AND PEPPER

4

0.5

1
1
1

0.5

1

0.5

0.25

1
1

0.5

1
1

DASH

EACH

LEMON
LEMON

TSP

TBSP

TSP

CUP
CUP
CUP

EACH

TBSP

LEMON

TBSP
TBSP

IN A MIXING BOWL, WHISK TOGETHER LEMON JUICE, ZEST, MUSTARD, GRAPESEED 
OIL AND PEPPER. 
 
PLACE THE SALMON ON A DISH AND POUR MARINADE OVER TOP OF THE FISH 
AND PLACE IN THE FRIDGE FOR 10 MINUTES. 
 
WHILE SALMON IS MARINATING, MIX THE BLACK BEAN SALSA INGREDIENTS 
TOGETHER, ADDING THE AVOCADO LAST SO IT DOESN’T GET TOO SMASHED UP. 
PLACE SALSA IN THE FRIDGE UNTIL READY TO SERVE WITH THE FISH.

PLACE THE SALMON FILETS ON THE HIGH COOKING RACK (NO EXTENDER RING) 
AND COOK AT 400°F FOR 7 TO 8 MINUTES. 
 
TOP THE COOKED SALMON WITH THE BLACK BEAN SALSA AND SERVE. 

HERB CRUSTED LEG OF

LAMB WITH ROOT VEG

INGREDIENT

METHOD

QUANTITY

MEASUREMENT

BONELESS LEG OF LAMB, FAT TRIMMED
SMALL RED BLISS POTATOES, CUT 1/2
PARSNIPS, CUT ON BIAS CUT
CELERY ROOT, LARGE DICED
CARROTS, CUT ON BIAS CUT
GRAPE SEED OIL
SALT AND PEPPER (FOR VEG)

FRESH THYME, CHOPPED
FRESH ROSEMARY, CHOPPED
DIJON MUSTARD
GARLIC CLOVES, WHOLE
SALT AND PEPPER (FOR LAMB)

3 TO 4

7
4
1
3
3

1
1

0.25

10

4

LBS

EACH
EACH
EACH
EACH

TBSP

BUNCH
BUNCH

CUP

EACH

DASHES

CUT ALL THE VEGETABLES AND PLACE IN A MIXING BOWL. SEASON WITH SALT 
AND PEPPER THEN PLACE THE SEASONED VEGETABLES ON THE LOW COOKING 
RACK. 
 
ON A CUTTING BOARD, PIERCE THE FAT SIDE OF THE LAMB LEG IN TEN AREAS 
AND FILL EACH HOLE WITH A WHOLE GARLIC CLOVE. NEXT, SPREAD THE 
MUSTARD OVER THE LAMB AND SEASON WITH CHOPPED THYME, ROSEMARY, 
SALT AND PEPPER. 

PLACE THE LAMB ON TOP OF THE VEGETABLES ON THE LOW COOKING RACK. 
COOK AT 400°F WITHOUT EXTENDER RING FOR 20 MINUTES, THEN REDUCE 
TO 375°F FOR 20-25 MINUTES OR UNTIL THE VEGETABLES ARE TENDER AND 
CRAMELIZED AND THE LAMB HAS REACHED 135°F TO 140°F INTERNAL TEMP FOR 
MEDIUM RARE TO MEDIUM. 

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