Inspiration Guide

30 Mains | Seafood
WHOLE FILLET OF SALMON
WITH DILL TOPPING
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 20 MINUTES | MAKES: 5–6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Plug thermometer into unit. Insert grill grate
into the unit and close hood. Select GRILL,
set temperature to MAX, and PRESET. Use the
arrows to the right of the display to select FISH.
Use the arrows to the left of the display to set
desired doneness. Press START/STOP to begin
preheating. Insert thermometer horizontally
into the center of the thickest part of the
salmon and place on the right side of the unit
while it preheats (see thermometer placement
instructions on page 7).
2 While unit is preheating, coat salmon skin
with oil. Flip and season the flesh with salt
and pepper, then place lemon slices in a row
down the center.
3 In a medium bowl, combine lemon juice,
mayonnaise, mustard, garlic, dill, salt,
and pepper.
4 When unit beeps to signify it has preheated,
place salmon on grill grate skin side down, and
close hood over thermometer cord.
5 When unit beeps and the display reads FLIP
halfway through cooking, do not flip the salmon.
Instead, spoon the mayonnaise mixture in a thin
layer over the top (flesh side) of the fillet. Close
hood to continue cooking.
6 When unit beeps to signal the fish has almost
reached the desired doneness, transfer to a plate
or cutting board with thermometer still inserted.
Allow to rest for 2–3 minutes or until thermometer
indicates final temperature has been reached.
INGREDIENTS
1 uncooked whole salmon fillet
(24–32 ounces), skin on
1 tablespoon canola oil
Kosher salt, as desired
Ground black pepper, as desired
1
/2 lemon, thinly sliced
4 tablespoons fresh lemon juice
1
/3 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons garlic, minced
2 tablespoons fresh dill, finely chopped
MAPLE-GLAZED BUTTERNUT SQUASH
PREP: 15 MINUTES | PREHEAT: APPROX. 3 MINUTES | ROAST: 40–45 MINUTES | MAKES: 6–8 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Rub the squash halves with vegetable oil, then
season with pepper and
1
/2 teaspoon salt.
2 Insert pot in unit and close hood. Select ROAST, set
temperature to 375°F, and set time to 45 minutes.
Press START/STOP to begin preheating.
3 When unit beeps to signify it has preheated, place
the squash halves skin side down in the pot, with
the flesh sides facing up. Close hood and cook for
20 minutes.
4 Meanwhile, mix the brown sugar, maple syrup,
butter, and remaining
1
/2 teaspoon salt in a
small bowl.
5 After 20 minutes, use silicone-tipped tongs to flip
the squash halves so the flesh sides face down.
Close hood and cook for 15 minutes.
6 After 15 minutes, flip the squash again so the
flesh sides are up. Spoon the sugar mixture over
the top of the squash. Close hood and cook for
5 minutes.
7 After 5 minutes, check on the squash. If more
browning is desired, close hood and cook up to
5 more minutes, checking frequently.
8 When cooking is complete, transfer squash
to a serving plate. Garnish with fresh thyme
and serve immediately.
INGREDIENTS
2 medium butternut squash,
cut in half vertically, seeds removed
1 tablespoon plus 1 teaspoon vegetable oil
1
/2 teaspoon ground black pepper
1 teaspoon kosher salt, divided
4 tablespoons brown sugar
4 tablespoons maple syrup
2 tablespoons unsalted butter, softened
2 teaspoons fresh thyme, for serving
V
TIP If your squash are too large, trim the sides o a bit
in order to fit all 4 pieces in the pot.
31
Questions? ninjakitchen.com