Broiled Teriyaki Salmon With Eggplant In Stir-Fry Sauce
- Cook Time
- 25 minutes
- Servings
- 4
- Category
- Ninja Double Stack XL 9.5L Air Fryer – SL400
- Cuisine
- Japanese
Ingredients
- Teriyaki Salmon
- 4 salmon fillets (6 ounces each)
- 1/2 cup teriyaki sauce
- 3 scallions, sliced
- Eggplant In Stir-fry Sauce
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- 1 eggplant, peeled and cut into bite-size cubes
- Nonstick cooking spray
- Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Teriyaki Salmon
- Brush the top of each salmon fillet with the teriyaki sauce.
- Eggplant In Stir-fry Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic, sesame oil, and red pepper flakes. Set the stir-fry sauce aside.
- Spritz the eggplant cubes with cooking spray.
- To cook the salmon and eggplant: Install a crisper plate in each of the two baskets. Place the salmon in a single layer in the Zone 1 basket and insert the basket in the unit. Place the eggplant in the Zone 2 basket and insert the basket in the unit.
- Select Zone 1, select AIR BROIL, set the temperature to 230°C, and set the time to 8 minutes.
- Select Zone 2, select AIR FRY, set the temperature to 200°C, and set the time to 25 minutes. Select SMART FINISH.
- Press START/PAUSE to begin cooking.
- When the Zone 2 timer reads 5 minutes, press START/PAUSE. Remove the basket and pour the stir- fry sauce evenly over the eggplant. Shake or stir to coat the eggplant cubes in the sauce. Reinsert the basket and press START/PAUSE to resume cooking.
- When cooking is complete, the salmon should be cooked to your liking and the eggplant tender and slightly caramelized. Serve hot.