Description
This air fryer salmon is paired with a refreshing cucumber mango salad for a healthy and delicious meal.
Ingredients
Scale
- 1 lb salmon
- ¼ cup low sodium soy sauce
- 2 tsp sesame oil
- 2 Tbsp honey
- 2 cloves garlic, minced
- 2 tsp rice vinegar
- 1 Tbsp ginger root, grated
- 1 cup jasmine white rice, uncooked
- 2 cups water
- 1 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup cilantro, chopped
- 1 lime, juice of
- 1 English cucumber
- 1 cup mango, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 1 tsp white sesame seeds
- 1 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 2 Tbsp lime juice
- 1 tsp lime zest
- ¼ tsp garlic powder
- 1 tsp fresh ginger, grated (optional)
- 1 cup Greek yogurt
- 1 Tbsp mayonnaise
- 1–2 Tbsp sriracha sauce
- ½ Tbsp honey
- 1 Tbsp lime juice
- ¼ tsp garlic powder
Instructions
- To prep the salmon, cut it into bite-sized pieces with a sharp knife. You can remove the skin or leave it on. In a medium bowl, combine salmon with the marinade ingredients. Set aside to marinade 15-30 minutes.
- Place the cubed salmon in a single layer in the air fryer basket. Air fry at 390℉ (200°C) for 6-8 minutes. There is no need to flip or shake the salmon. You may need to do it in 2 batches depending on the size of your air fryer. You can cook it in a skillet or in the oven instead.
- Rinse the rice under cool water in a fine mesh strainer to get rid of some of the excess starch. Add the rice, water, olive oil, garlic powder, salt, and pepper to a boil. Lower heat to a gentle simmer and cover. Cook 15 minutes or the time according to the package. Remove from heat and let it sit covered for 10 minutes. Add the cilantro and fresh lime juice. Mix it to combine and add more salt as needed.
- While the rice cooks and salmon marinates, dice the mango, cucumber, and red onion. Chop the fresh herbs and grate the ginger (if using). Add everything to a large bowl.
- Add the dressing ingredients to a small bowl or mason jar. Whisk it or shake it until everything is emulsified. Add the dressing to the salad and give everything a good toss to combine.
- To make the sriracha Greek yogurt mayo sauce, mix together the ingredients in a small bowl.
- Assemble your bowls with the rice, cucumber mango salad, and salmon. Top with the spicy yogurt sauce.
- Hint: if you want to meal prep in advance, I suggest making the cucumber mango salad, spicy yogurt sauce, and rice in advance. Then all that’s left to do when dinner rolls around is to make the salmon and assemble.
Notes
- This dish packs a lot of flavor and is perfect for meal prep.
- Using frozen mango can save time when preparing the salad.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg