We've made the easiest air fryer salmon recipe with a honey hoisin glaze which has a little bit of ginger and lime in it for extra oomph. Serve it up with a load of crunchy veg and wholegrain rice.
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Serves
2
Skin-On Salmon Fillets
Pak Choi
Stir-Fry Vegetable Mix
Wholegrain Microwave Rice
Frozen Shelled Edamame
Spring Onions
Toasted Sesame Seeds
Hoisin Sauce
Red Chilli
Limes
Fresh Ginger
Honey
Olive Oil
Serves
2
Skin-On Salmon Fillets
Pak Choi
Stir-Fry Vegetable Mix
Wholegrain Microwave Rice
Frozen Shelled Edamame
Spring Onions
Toasted Sesame Seeds
Hoisin Sauce
Red Chilli
Limes
Fresh Ginger
Honey
Olive Oil
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Step 1.
Grate the ginger into a bowl. Add the hoisin, honey, and the juice of half of your limes. Pop the salmon onto a plate, skin-side down and coat with half of the marinade, let it sit for 10 mins.
Step 2.
Halve the pak choi. Finely slice the chilli and the spring onions. Thaw the edamame in boiling water, then drain and repeat.
Step 3.
Toss the stir-fry veg with ½ the olive oil, then season with salt. Add to the air fryer basket then top with the pak choi, drizzling with the remaining olive oil. Place the salmon on top, skin-side down and turn the air fryer to 180°C for 5 mins. Baste with the remaining marinade, letting it fall onto the pak choi and cook again for 3-5 mins, until flaky. This will depend on the thickness of your salmon.
Step 4.
If using pouch rice, heat up in the microwave according to package instructions.
Step 5.
Toss the rice with the edamame, then serve up in a bowl. Add the veg and salmon before topping with spring onions, sesame seeds, and chilli. Cut the remaining lime into wedges and serve alongside.
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