This is a really easy, delicious way to enjoy salmon this summer. The salmon is moist and flavourful, and the salad is super crunchy and fresh. Served with some seasoned sticky rice, this is a healthy and balanced Japanese inspired meal!
This dish contains the following allergens: Soybeans
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For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Utensils
Step 1
Start by marinating your salmon. Whisk together your miso, soy sauce, rice vinegar, lemon, honey, sesame oil, and garlic. Coat your salmon fillets, and leave to marinate in the fridge for at least an hour
Step 2
Meanwhile, prepare your salad. Toss your apple, radish, cucumber, spring onions, and red onion in the ponzu, rice vinegar, and lemon. Finish with some sesame seeds, and refrigerate until ready to serve
Step 3
Wash your rice until the water runs clear, around 4 or 5 times. Add to a saucepan along with your water, and bring to a boil
Step 4
Turn the heat to low, cover, and leave to cook for 18 minutes. Once all the liquid is absorbed, fluff up with a fork. This is also a good time to preheat your Ninja Foodi MAX Health Grill & Air Fryer AG551UK to grill and high
Step 5
Whisk together the rice vinegar, salt, and sugar, and pour over the rice. Mix through, and leave to stand for 10 minutes
Step 6
Place your salmon fillets on the health grill. Cook for 6-8 minutes, or until the glaze has caramelised in a few places. The salmon should be moist, cooked through, and flake easily
Step 7
Serve the salmon on a platter with the ponzu salad, spring onions, and sesame seeds. Serve with your seasoned sticky rice, and some extra ponzu. Enjoy!
Start by marinating your salmon. Whisk together your miso, soy sauce, rice vinegar, lemon, honey, sesame oil, and garlic. Coat your salmon fillets, and leave to marinate in the fridge for at least an hour
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 2 of 7
Meanwhile, prepare your salad. Toss your apple, radish, cucumber, spring onions, and red onion in the ponzu, rice vinegar, and lemon. Finish with some sesame seeds, and refrigerate until ready to serve
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 3 of 7
Wash your rice until the water runs clear, around 4 or 5 times. Add to a saucepan along with your water, and bring to a boil
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 4 of 7
Turn the heat to low, cover, and leave to cook for 18 minutes. Once all the liquid is absorbed, fluff up with a fork. This is also a good time to preheat your Ninja Foodi MAX Health Grill & Air Fryer AG551UK to grill and high
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 5 of 7
Whisk together the rice vinegar, salt, and sugar, and pour over the rice. Mix through, and leave to stand for 10 minutes
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 6 of 7
Place your salmon fillets on the health grill. Cook for 6-8 minutes, or until the glaze has caramelised in a few places. The salmon should be moist, cooked through, and flake easily
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
For the salmon
4
boneless salmon fillets
3 tbsp
miso paste
2 tbsp
soy sauce
2 tbsp
rice vinegar
1/2 tbsp
garlic paste
1 tbsp
honey
1 tbsp
sesame oil
1/2
lemon, juiced
For the rice
2 cups
sushi rice
2.5 cups
water
2 tsp
salt
3 tsp
sugar
4 tbsp
rice vinegar
For the salad
1/2
cucumber, thinly sliced
1
apple, thinly sliced
4
radishes, thinly sliced
2
spring onions, diagonally sliced
1/2
red onion, thinly sliced
2 tbsp
ponzu
1 tbsp
rice vinegar
1/2
lemon, juiced
Sesame seeds
Step 7 of 7
Serve the salmon on a platter with the ponzu salad, spring onions, and sesame seeds. Serve with your seasoned sticky rice, and some extra ponzu. Enjoy!
