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Air Fryer salmon is a perfect dish to serve al fresco


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Skipping meat on Fridays is a centuries-old expression of Christian contrition, especially during the season of Lent.  Fish often stars at Friday meals.  (Bill Hogan/Chicago Tribune/MCT)

Skipping meat on Fridays is a centuries-old expression of Christian contrition, especially during the season of Lent. Fish often stars at Friday meals. (Bill Hogan/Chicago Tribune/MCT)

MCTs

Goodness, this spring is flying by at what feels like record speed. Forgive me for not writing recently. I’ve missed the ritual of writing this column and will do better to bring you fresh recipes.


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I’m not sure what you’ve been cooking recently, but I’ve lightened up our fare dramatically. Call it the spring shake down from the winter pounds. This week’s recipe is for Air Fryer Honey-Glazed Salmon with Snap Peas and Radishes. It’s the perfect spring dinner.

First off, if you don’t have an air fryer, you can still make this dish. The crust of your salmon will be less crisp if made in the oven, and your veggies won’t be as crisp either, but it will still be delicious. The air fryer is such a great kitchen tool, but I do know that not everyone wants to buy another kitchen appliance or has room on the counter to store one.

This is a great dish for people who maybe aren’t the biggest salmon fans — like my husband. The glaze brings great flavor that helps complement the salmon beautifully. There’s a bit of sweetness with the honey, a savory flair with the tahini, umami with the soy sauce, and acidity with the lime juice, and it really is fantastic. Two of my favorite spring vegetables accompany the delicious salmon: snow peas and radishes. Both of these veggies can get easily overlooked for the more popular springtime asparagus. But you’ll love this combination with the salmon.

I love a dish that’s all-in-one this time of year, when the beautiful weather summons us outside to enjoy. You can serve this just like the recipe instructs or with a side of brown rice or quinoa if you want a little side starch. A dry rose or crisp Sauvignon Blanc would pair beautifully with this recipe. Whatever you serve it with, enjoy it al fresco. Our great patio weather is here to stay it seems. Cheers to that.

Air Fryer Honey-Glazed Salmon with Snap Peas and Radishes

2 tablespoons honey

1 tablespoon tahini

1 tablespoon soy sauce

1 teaspoon lime juice, plus lime wedges for serving

2, 4- to 6-ounce skin on salmon fillets, 1 to 1 ½ inches thick

8 ounces sugar snap peas, strings removed

8 radishes, trimmed and quartered

1 teaspoon toasted sesame oil

2 scallion, sliced ​​thin

1 tablespoon sesame seeds, toasted

Make sling for air-fryer basket by folding one long sheet of aluminum foil so it is 4inches wide. Lay sheet of foil width-wise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges of foil are flush with top of basket.

Whisk honey, tahini, soy sauce, and lime juice together in bowl. Measure out 2 tablespoons glaze for cooking; set aside remaining glaze for serving. Pat salmon dry with paper towels. Brush flesh side of salmon with 1 tablespoon glaze for cooking. Arrange salmon, skin side down, on prepared sling. Place basket into air fryer, set temperature to 400 degrees, and cook for 5 minutes.

Brush salmon with 1 tablespoon glaze for cooking. Return basket to air fryer and cook until salmon is well-browned and center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 3 to 5 minutes.

Using sling, carefully remove salmon from air fryer. Slide fish spatula along underside of salmon and transfer to serving platter, leaving skin behind. Tent with foil and let rest while preparing peas and radishes.

Toss peas and radishes with oil and salt in bowl and arrange in even layer in now-empty basket. Return basket to air fryer and cook until crisp-tender, about five minutes. Transfer vegetables to platter with salmon and sprinkle salmon with scallions and sesame seeds. Serve with lime wedges and reserve glaze.

Note: If using wild salmon, cook until it registers 120 degrees. This recipe can be easily doubled.

Recipe from AmericasTestKitchen.com

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