Quick Start Guide

NINJA® FOODI® 2-BASKET AIR FRYER ninjakitchen.com 2726
INGREDIENTS
2 tablespoons Montreal
steak seasoning
3 tablespoons brown sugar
3 uncooked salmon fillets
(6 ounces each)
2 tablespoons canola oil, divided
1 pound asparagus,
ends trimmed
Kosher salt, as desired
Ground black pepper, as desired
/ cup shredded Parmesan
cheese, divided
DIRECTIONS
1 In a small bowl, mix together steak seasoning
and brown sugar.
2 Rub tops of each salmon fillet with 1 teaspoon
oil, then cover fillets generously with sugar
mixture. Set aside.
3 In a bowl, toss asparagus with remaining
1 tablespoon oil, salt, and pepper.
4 Install a crisper plate in both baskets. Place the
fillets in the Zone 1 basket, skin side down, then
insert basket in unit. Place the asparagus in the
Zone 2 basket, then insert basket in unit.
5 Select Zone 1, select ROAST, set temperature
to 390°F, and set time to 17 minutes. Select
MATCH COOK to match Zone 2 settings to
Zone 1. Press the START/PAUSE button to
begin cooking.
6 When the Zone 2 timer reaches 7 minutes,
remove basket from unit and flip asparagus
using silicone-tipped tongs. Reinsert basket
to continue cooking.
7 When the Zone 2 timer reaches 2 minutes,
remove basket from unit and sprinkle half
the Parmesan cheese over the asparagus and
give the basket a light toss. Reinsert basket to
continue cooking.
8 When cooking is complete, transfer fillets
and asparagus to a serving plate. Sprinkle the
remaining Parmesan cheese over the asparagus
and serve.
ROASTED SALMON &
PARMESAN ASPARAGUS
PREP: 10 MINUTES | TOTAL COOK TIME: 17 MINUTES | MAKES: 2–4 SERVINGS
INGREDIENTS
MUSHROOMS
1
/2 bag (6 ounces) frozen
chopped spinach, defrosted
1
/4 cup cream cheese
1
/4 cup shredded Parmesan
cheese
1
/2 cup shredded mozzarella
cheese, divided
1 tablespoon minced garlic
1
/2 teaspoon kosher salt
1
/2 teaspoon ground black pepper
2 large portobello mushrooms,
cleaned, stems removed
VEGETABLE MEDLEY
1 zucchini, diced in
1
/2 inch pieces
1 red bell pepper, diced in
1
/2 inch pieces
1 onion, sliced in wedges and
petals seperated
2 tablespoons canola oil
1 tablespoon dried thyme
Kosher salt, as desired
Ground black pepper, as desired
DIRECTIONS
1 Wrap spinach in a cotton towel or paper
towels and squeeze out excess liquid.
2 In a bowl, mix together cream cheese,
Parmesan cheese,
1
/4 cup mozzarella cheese,
garlic salt, and pepper. Add spinach and
mix well.
3 Fill the mushrooms with the spinach and
cheese mixture.
4 In a separate bowl, combine all vegetable
medley ingredients and toss well.
5 Install a crisper plate in both baskets. Place
prepared mushrooms in the Zone 1 basket,
then insert basket in unit. Place vegetables in
the Zone 2 basket, then insert basket in unit.
6 Select Zone 1, select ROAST, set temperature
to 360°F, and set time to 15 minutes. Select
Zone 2, select AIR FRY, set temperature to
360°F, and set time to 27 minutes. Select
SMART FINISH. Press the START/PAUSE
button to begin cooking.
7 When the Zone 1 and Zone 2 timers reach
10 minutes, press START/PAUSE to pause the
unit. Remove the Zone 2 basket from unit and
shake for 10 seconds. Reinsert basket in unit
and press START/PAUSE to resume cooking.
8 When cooking is complete, serve immediately.
CHEESY SPINACH STUFFED
MUSHROOMS & VEGETABLE MEDLEY
PREP: 20 MINUTES | TOTAL COOK TIME: 27 MINUTES | MAKES: 4 SERVINGS