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CHILLI SALMON SKEWERS WITH
GINGER SOY VEGETABLES
PROGRAM: AIR FRY | PREP: 10 MINUTES | MARINATE: 1 HOUR
COOK TIME: 15 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
SALMON
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha chilli sauce
½ teaspoon sesame oil
600g salmon fillet, cut into
2.5cm pieces
VEGETABLES
2.5cm piece ginger, peeled,
minced
1 small garlic clove, peeled,
minced
1 tablespoon sesame oil
2 tablespoons soy sauce
1½ teaspoons Chinese five spice
800g mixed vegetable selection
of green beans, broccoli and
baby corn, cut into 3cm pieces
SAUCE
4 tablespoons soy sauce
½ tablespoon rice vinegar
2.5cm piece ginger,
peeled, minced
1½ tablespoons honey
1 tablespoon siracha
You will need four soaked 25cm
wooden skewers for this recipe.
20
NINJA® FLEXDRAWER AIR FRYER
DIRECTIONS
1 In a large bowl, combine soy sauce, honey,
sriracha and sesame oil. Place salmon in
marinade and evenly cover. Transfer bowl to
refrigerator and let salmon marinate for
1 hour. Once marinated, divide salmon into four
portions, and thread evenly onto four skewers.
2 In large bowl, combine ginger, garlic, sesame
oil, soy sauce and Chinese five spice. Add
vegetables and allow to marinate for 10
minutes.
3 Insert both crisper plates into drawer. Place the
vegetables in the drawer, then layer the skewers
on top. Insert the drawer into the unit.
4 Select MEGAZONE, select AIR FRY, set
temperature to 200°C and set time to
15 minutes. Press the START/STOP button to
begin cooking.
5 When 9 minutes remain, turn salmon and toss
vegetables. Close drawer and continue cooking.
6 In a small bowl, whisk all sauce ingredients.
7 When cooking is complete, serve salmon
skewers with vegetables and drizzle with ginger
soy sauce. Serve with rice if desired.
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