Recipes

17
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TenderCrisp
™
Frozen to Crispy
Procrastinators rejoice. With a Ninja® Foodi™ Deluxe on your
counter, frozen is the new fresh. Pressure cook frozen meats to
quickly defrost and tenderize them at the same time. Then use
the crisping lid to crisp your meal the way you want.
MISO-GLAZED SALMON & BOK CHOY
PREP: 10 MINUTES | COOK: 7–9 MINUTES | MAKES: 8 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place rice and 1
1
/2 cups water in the pot. Stir
to combine. Place the Deluxe Reversible Rack
(in higher broil position, without Deluxe Layer
installed), in the pot over the rice.
2 Season salmon with salt, then place on rack.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
2 minutes. Select START/STOP to begin.
4 While salmon and rice are cooking, stir together
miso and butter to form a paste. Toss bok choy
with mirin and sesame oil.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Remove rack with salmon from pot. Stir remaining
1
/2 cup water into rice. Place rack with salmon
back in pot.
7 Gently pat salmon dry with paper towel, then
spread miso butter evenly on top of the fillets.
Add bok choy to the rack.
8 Close crisping lid. Select BROIL and set time to
7 minutes. Select START/STOP to begin, checking
for doneness after 5 minutes.
9 When cooking is complete, remove salmon from
rack and serve with bok choy and rice. Garnish
with sesame seeds, if desired.
INGREDIENTS
2 cups jasmine rice, rinsed
2 cups water, divided
8 frozen skinless salmon fillets
(4 ounces, 1-inch thick each)
2 teaspoons kosher salt
1
/4 cup red miso paste
1
/2 stick (
1
/4 cup) butter, softened
4 heads baby bok choy, stems on, rinsed, cut in half
1
/2 cup mirin
2 teaspoons sesame oil
Sesame seeds, for garnish