This dish contains the following allergens: Fish, Soybeans, sesame
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Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Utensils
4 x 25cm soaked wooden skewers
Step 1
In a large bowl, combine soy sauce, honey, sriracha and sesame oil. Place salmon in marinade and evenly cover. Transfer bowl to refrigerator and let salmon marinate for 1 hour. Once marinated, divide salmon into four portions, and thread evenly onto four skewers.
Step 2
In large bowl, combine ginger, garlic, sesame oil, soy sauce and Chinese five spice. Add vegetables and allow to marinate for 10 minutes.
Step 3
Insert both crisper plates into drawer. Place the vegetables in the drawer and insert the drawer into the unit.
Step 4
Select MEGAZONE, select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press the START/STOP button to begin cooking.
Step 5
When 11 minutes remain, open drawer and toss vegetables well, then layer the skewers on top. Close drawer to continue cooking.
Step 6
When 9 minutes remain, turn salmon and toss vegetables. Close drawer and continue cooking.
Step 7
When 6 minutes remain, open drawer, remove skewers and toss vegetables. Return skewers to drawer, placing them opposite side up to promote even cooking. Close drawer and continue cooking.
Step 8
In a small bowl, whisk together ingredients for sauce.
Step 9
When cooking is complete, serve salmon skewers with vegetables and drizzle with prepared sauce. Serve with rice if desired.
In a large bowl, combine soy sauce, honey, sriracha and sesame oil. Place salmon in marinade and evenly cover. Transfer bowl to refrigerator and let salmon marinate for 1 hour. Once marinated, divide salmon into four portions, and thread evenly onto four skewers.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 2 of 9
In large bowl, combine ginger, garlic, sesame oil, soy sauce and Chinese five spice. Add vegetables and allow to marinate for 10 minutes.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 3 of 9
Insert both crisper plates into drawer. Place the vegetables in the drawer and insert the drawer into the unit.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 4 of 9
Select MEGAZONE, select AIR FRY, set temperature to 200°C and set time to 15 minutes. Press the START/STOP button to begin cooking.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 5 of 9
When 11 minutes remain, open drawer and toss vegetables well, then layer the skewers on top. Close drawer to continue cooking.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 6 of 9
When 9 minutes remain, turn salmon and toss vegetables. Close drawer and continue cooking.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 7 of 9
When 6 minutes remain, open drawer, remove skewers and toss vegetables. Return skewers to drawer, placing them opposite side up to promote even cooking. Close drawer and continue cooking.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 8 of 9
In a small bowl, whisk together ingredients for sauce.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Step 9 of 9
When cooking is complete, serve salmon skewers with vegetables and drizzle with prepared sauce. Serve with rice if desired.
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
600g
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
800g
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
Sauce
4 tbsp
soy sauce
1⁄2 tbsp
rice vinegar
2.5cm piece
ginger, peeled, minced
1 1⁄2 tbsp
honey
1 tbsp
siracha
Salmon
2 tbsp
soy sauce
1 tbsp
honey
1 tbsp
sriracha chilli sauce
1⁄2 tsp
sesame oil
21oz
salmon fillet, cut into 4cm cubes
Vegetables
2.5cm piece
ginger, peeled, minced
1 small
garlic clove, peeled, minced
1 tbsp
sesame oil
2 tbsp
soy sauce
1 1⁄2 tsp
Chinese five spice
28oz
mixed vegetable selection of green beans, broccoli and baby corn, cut into 3cm pieces
