Mains

Cornflake Crusted Salmon and Lemon Cardamom Veg

Step 1 of 7

Add the almonds to zone 1 drawer, without the crisper plate installed. Select Zone 1, then turn the dial to AIR FRY and set the temperature to 180°C and the time to 6 minutes. Press START/STOP to begin cooking. Shake the almonds halfway through cooking then transfer to a plate and leave to cool down before roughly chopping.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 2 of 7

In a small bowl stir together the mayonnaise, mustard, garlic granules, onion granules and sea salt until combined. Divide equally between the salmon fillets, spreading over the tops and sides.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 3 of 7

Crush the gluten-free cornflakes by hand or place them into a ziplock bag and bash with a rolling pin until you get a coarse crumb. Spoon over the salmon fillets and gently pat until coated evenly.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 4 of 7

Insert the crisper plate into the zone 2 drawer and spray with cooking spray. Place the salmon fillets into the drawer and close.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 5 of 7

Add the coconut oil, chopped garlic, and cardamom seeds to the zone 1 drawer and close. Select Zone 1, then turn the dial to AIR FRY and set the temperature to 180°C and the time to 8 minutes. Press MATCH, then START/STOP to begin cooking.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 6 of 7

After 1 minute add the sea salt and broccoli florets to the zone 1 drawer, shake or stir, then close the drawer and cook for 5 minutes before adding the shredded cavolo nero.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Step 7 of 7

When the unit has finished cooking add the chopped toasted almonds, lemon juice and zest to the zone 1 and stir. Serve the salmon and vegetables immediately and enjoy.

Ingredients

For the lemon cardamom veg

75g almonds
2 tbsp coconut oil
3 cloves garlic (peeled, finely chopped)
6 Seeds of cardamom pods
3/4 tsp sea salt
1 medium head of broccoli (approx. 350g, cut into florets)
200g shredded cavolo nero
1 Zest and juice of lemon

For the cornflake crusted salmon

4 salmon fillets (roughly 130g each)
4 tbsp mayonnaise
2 tbsp whole grain mustard
1/4 tsp garlic granules
1/4 tsp onion granules
Pinch sea salt
100g gluten-free cornflakes
Cooking spray

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF400