Quick Start Guide

NINJA® FOODI® XL 2-BASKET AIR FRYER ninjakitchen.com18 19
LEMON CAJUN-SPICED
SALMON WITH ASPARAGUS &
MUSHROOM
INGREDIENTS
1 bunch (16 ounces)
asparagus, trimmed
1 medium red onion,
peeled, diced
8 ounces button mushrooms,
thinly sliced
3 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
4 fresh salmon fillets,
6 ounces each
1 tablespoon Cajun seasoning
1 small lemon, sliced thin
DIRECTIONS
1 In a large bowl, add asparagus, red onion,
mushrooms, 1
1
/2 tablespoons canola oil, salt,
and pepper and toss until evenly coated.
2 Rub top of each salmon fillet with remaining
oil, then cover fillets generously with Cajun
seasoning and top with 2 slices of lemon.
Place thermometer in the center of the thicket
part of the largest salmon fillet.
3 Install a crisper plate in both baskets. Place the
fillets in Zone 1 basket. Feed the thermometer
cord through the cutout on the top left of the
basket, then place the thermometer in the jack
on the bottom left of the display. Place the
asparagus mixture in the Zone 2 basket, then
insert the basket in unit.
4 Select Zone 1, select AIRFRY, and set
temperature to 400°F. Use PROBE button to
select Small Preset then use the arrows on the
left to select FISH, and the arrows on the right
to select desired doneness.
5 Select Zone 2, select AIR FRY, set temperature
to 390°F, and set time to 20 minutes. Select
SMART FINISH. Press the START/PAUSE button
to begin cooking.
6 When Zone 2 time reaches 10 minutes, select
START/PAUSE to pause cooking. Remove
basket from unit and shake. Reinsert basket
and select START/PAUSE to resume cooking.
7 When cooking is complete, use oven mitts to
remove the thermometer. Transfer fillets and
asparagus mixture to a serving plate and serve.
PREP: 10 MINUTES | TOTAL COOK TIME: APPROX. 20 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
1 package (12 ounces) green
beans, trimmed, cut in half
1 package (20 ounces) pre-cut
butternut squash
1
1
/2 tablespoons olive oil
Kosher salt, as desired
Ground black pepper, as desired
4 boneless pork chops (about 5
ounces each)
2 tablespoon canola oil
1
/2 cup pre-made barbecue sauce
DIRECTIONS
1 In a medium bowl, add the green beans,
butternut squash, olive oil, salt, and pepper
and toss until combined.
2 Install a crisper plate in both baskets. Place
the green bean medley in the Zone 2 basket
and place basket in the unit.
3 Coat each pork chop with
1
/2 tablespoon
canola oil and season with salt and pepper.
3 Place the thermometer into the center of
the thickest part of the largest pork chop.
Place the pork with the thermometer and
the remaining 3 chops in the Zone 1 basket.
Feed the thermometer cord through the
cutout on the top left of the basket, then place
the thermometer in the jack on the bottom
left of the display. Evenly coat each chop with
barbecue sauce. Insert basket in unit.
5 Select Zone 1, select AIRFRY, set
temperature to 390°F. Use PROBE button to
select Small Preset, then use the arrows on
the LEFT to select PORK and the arrows on
the RIGHT to select desired doneness.
6 Select Zone 2, select AIR FRY, set
temperature to 400°F, and set time to
45 minutes. Select SMART FINISH. Press
the START/PAUSE button to begin cooking.
Monitor the Zone 2 basket and shake every
15 minutes during cooking.
7 When cooking is complete, use tongs to
carefully remove the chops from the Zone 1
basket and place on a cutting board to rest
for 5 minutes.
8 Use oven mitts to remove the thermometer
before slicing the chops. Serve with green
bean medley.
BONELESS BARBECUE PORK
CHOPS WITH SQUASH &
GREEN BEAN MELODY
PREP: 10 MINUTES | TOTAL COOK TIME: APPROX. 45 MINUTES
MAKES: 4 SERVINGS