Spicy Rumaki; Salmon With Orange Curry Sauce - NuWave Brio 14Q El Manual Del Propietario

Spicy Rumaki

(Serves 8)
Time and Temp:
Prep Time: 5 minutes
Cook Time: 6 minutes
Temp: 375˚F
Ingredients:
½ lb chicken livers, cleaned and rinsed, cubed into ½-inch pieces
1lb bacon slices, with slices cut
into thirds
1 (5 oz) can whole water chestnuts, quartered
1 jalapeño pepper, thinly sliced
2 cloves garlic, minced
2t fresh ginger, minced
4T maple syrup
3T soy sauce
2T red pepper flakes
Sweet chili sauce for dipping, optional
Directions:
1. Place the chicken livers in a plastic resealable bag along with
the soy sauce, ginger, and garlic. Marinate for 2 hours.
2. Remove the livers from the marinade and set aside. Lay the
bacon slices on a flat surface. Brush one side of the bacon with
maple syrup. Sprinkle some red pepper flakes over the bacon
then place a piece of liver at one end of the bacon. Top with a
piece of water chestnut and a slice of jalapeño.
3. Begin to wrap the bacon around the liver, chestnut, jalapeño
stack by rolling it. Slightly stretch the bacon to ensure a tight
wrap. Continue this until all liver is used.
4. Place the rumaki, seam-side down on the Tray in position 1. Brush
with more maple syrup. Set the fryer to 375°F for 6 minutes.
5. Halfway through cooking, carefully remove the basket from the
fryer and flip the rumaki over. Again, baste the rumaki in maple
syrup and continue cooking. Depending on the number of rumaki
and size of air fryer, this may need to be done in batches.
6. Once bacon has cooked to desired crispiness, remove the
rumaki and serve with a sweet chili sauce.
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recipes

Salmon with Orange Curry Sauce

(Serves 2)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Temp: 375˚F
Curry Sauce Ingredients:
½ c mayonnaise
2 t curry powder
¾ c concentrated frozen orange juice
Salmon Ingredients:
1½ lbs salmon, cut into 2 fillets
2 T salt
2 T pepper
2 c spinach
Directions:
1. Add mayonnaise, curry powder, and frozen orange juice to a
small bowl. Stir to combine; set aside.
2. Place salmon on Mesh Tray and season with salt and pepper.
Place Tray with fish in position 1.
3. Cook salmon at 375°F for 8-10 minutes, flipping halfway.
4. While salmon is cooking, sauté butter and spinach in a frying
pan on medium heat for 3-4 minutes or until spinach wilts.
5. Using a handheld thermometer, check to see that internal
temperature of 145°F has been reached. Once salmon is
cooked, place spinach on serving plate. Place salmon on top.
Drizzle curry sauce over salmon and serve.
Tip: Curry sauce can be served either warm or cold.
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