Sticky air fryer salmon rice bowl
- Nadiya Hussain
Published: November 27, 2024 at 4:27 PM
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Serves 4
Easy
Prep: 25 mins
Cook: 10 mins
A star rating of 4.8 out of 5.70 ratingsRate
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Air fry salmon pieces in a sauce made with soy, honey, ginger and sriracha, then serve over brown rice and top with fresh pickled vegetables for a quick and easy midweek meal
Dairy-free
Egg-free
High-protein
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Ingredients
Nutrition
Units:
MetricUS
-
500g piece of salmon fillet
-
3 tbsp soy sauce
-
15g ginger
grated
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2 tbsp honey
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1 tbsp sesame oil
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2 tbsp sriracha
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2 tbsp sesame seeds
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150g frozen edamame beans
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1 tbsp apple cider vinegar
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1 tsp caster sugar
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½ cucumber
halved and thinly sliced
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200g radishes
finely sliced
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cooked brown rice
to serve
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15g pink pickled ginger
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4 large nori sheets
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Nutrition: per serving
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kcal418
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fat23g
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saturates4g
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carbs18g
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sugars16g
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fibre5g
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protein33g
high
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salt2.5g
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Method
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step 1
Heat your air fryer to 175C. Remove any skin from the salmon and cut into 2cm cubes. Combine 2 tbsp of the soy sauce, the ginger, honey, sesame oil, sriracha and half the sesame seeds in a bowl. Stir in the salmon cubes and toss well. Set aside to marinate for 10 mins. Arrange in an even layer in the air fryer basket, drizzling over any remaining sauce and cook at 175C for 5-7 mins until cooked through and sticky.
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step 2
Meanwhile, cook the edamame following pack instructions, then drain well and set aside to cool slightly. Stir together the remaining sesame seeds with the vinegar, sugar and a large pinch of salt. Mix in the cucumber and cooled edamame, and set aside. Mix the radishes with the remaining soy sauce.
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step 3
Spoon the salmon on top of the cooked brown rice to serve, drizzling over any sauce leftover from the air fryer. Add the edamame and cucumber, radishes and a little pickled ginger on the side. Crumble over the nori to serve.
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A star rating of 4.8 out of 5.70 ratings
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