Ninja Cajun salmon, rice and cool salsa

Four portions cover one family dinner with one spare portion. Fresh salmon needs no advance preparation; if using frozen salmon, defrost it completely in the fridge the night before.

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Step 1

Pat the salmon dry. Rub with the oil and mild Cajun seasoning; leave one toddler portion very lightly seasoned.

Step 2

Set the Ninja FlexDrawer to AIR FRY at 190°C. Cook the salmon skin-side down for 8–10 minutes. Check the thickest part is opaque and reaches 63°C; add 1–2 minutes if needed. Rest 2 minutes.

Step 3

Meanwhile microwave the rice according to its packets. Drain the tinned sweetcorn; it is served cool and needs no cooking.

Step 4

Mix the drained cool sweetcorn with the tomatoes, diced large cucumber, thawed drained avocado and lime juice. Put rice in each bowl, add the salsa and place salmon on top. For Beatrix, remove the skin, check carefully for bones and flake the salmon into small pieces.

Step 5

NIGHT BEFORE: move the frozen avocado chunks to a covered container in the fridge to defrost, then drain before serving. If using frozen salmon, also move it to a covered dish in the fridge to defrost completely. Never defrost fish on the worktop; fresh salmon stays refrigerated and is used by its use-by date.

Step 6

COOKING: cook from chilled, not frozen, unless the packet specifically gives an air-fryer method from frozen. Check the thickest fillet is opaque and reaches 63°C.

Step 7

LEFTOVERS: none are required by the plan. If there is a spare portion, refrigerate within 2 hours and eat cold the next day, or reheat once in the Ninja at 160°C for 3–5 minutes until steaming hot. Do not reheat the cold avocado salsa.