Mains

Citrus Sticky Salmon & Roast Potatoes

Step 1 of 6

Place water and 1 teaspoon sea salt in pan. Top with Crisper Plate. In a large bowl, toss potatoes, oil, harissa powder and remaining sea salt until well combined. Place onto the Crisper Plate. Slide the pan into Level 1.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Step 2 of 6

Coat salmon fillets with harissa powder. In a large bowl, whisk harissa, garlic, orange, lime, marmalade, honey and cornflour together. Add salmon to marinade and leave to sit for 30 minutes to 60 minutes.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Step 3 of 6

In a separate large bowl, toss broccoli, asparagus in oil mixture until evenly coated. Season as desired. Transfer to piece of aluminium foil and wrap to create a foil packet approx. 25cm long and 10cm wide. Set aside. Place salmon onto one side of bake tray, reserve marinade and place the foil packet on the other side. Slide the tray into Level 2.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Step 4 of 6

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 180°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 10 minutes before cooking). Pour marinade over salmon when 6 minutes remain and remove vegetables.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Step 5 of 6

When cooking is complete, remove tray with salmon, flip switch to AIR FRY/HOB select AIR FRY 230°C for 5 minutes to crisp potatoes.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Step 6 of 6

When cooking is complete, serve potatoes with vegetables, salmon and sauce.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

375ml water
2½ tsp flaked sea salt, divided
750g baby new potatoes, halved
1 tbsp olive oil 
2-3 tsp harissa powder

LEVEL 2 (Bake Tray)

6 x 120g salmon fillets, skin on boneless 
2 tbsp harissa powder 
3 garlic cloves, peeled, crushed
1 orange, zest and juice
1 lime, zest and juice
2 tbsp marmalade 
1 tbsp honey 
2 tsp cornflour
150g tenderstem broccoli
150g asparagus
1 tbsp olive oil
Sea salt and black pepper, as desired

Cooking method:

Ninja Foodi