Thanks to the air fryer, this salmon recipe is easily cooked in under 30 minutes. The glaze made of miso, soy sauce, honey and garlic gives the fish gentle Asian-inspired flavours. It’s paired with a salad made of zucchini and carrot ribbons served with a tangy sesame vinaigrette.
Ингредиенты
- 2 tbsp (30 ml) miso
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (15 ml) honey
- 1 garlic clove, finely grated
- ¾ lb (340 g) skinless salmon fillet, cut into large cubes
- 1 tbsp (15 ml) rice vinegar
- ½ tsp (2.5 ml) sambal oelek
- ½ tsp (2.5 ml) toasted sesame oil
- 1 small zucchini, sliced into long ribbons with a vegetable peeler
- 1 large carrot, sliced into long ribbons with a vegetable peeler
- Cilantro leaves, for serving
- Sesame seeds, for serving
Инструкция
- In a large bowl, whisk together the miso, soy sauce, honey and garlic. Add the salmon cubes and toss to coat with the miso mixture.
- Place the salmon cubes in the basket of an air fryer, spacing them out. Cook for 6 to 7 minutes at 400°F (200°C) or until the salmon is cooked through.
- Meanwhile, in another bowl, combine the rice vinegar, sambal oelek and sesame oil. Season with salt and pepper. Add the zucchini and carrot ribbons. Toss to coat well in the dressing.
- Divide the salmon and salad between two plates. Top with cilantro leaves and sesame seeds. Serve with rice, if desired.
