Air Fryer Honey Soy Salmon

Time = 10 min prep + 15 min cook
Servings = 4
Calories = 240
From: lifemadesweeter.com

Salmon Ingredients

• 1 lb salmon fillet, thickest cut possible, skin removed, cut into approx 1-inch cubes
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• koshar salt or sea salt, to your taste
• fresh cracked pepper, to your taste

Sauce Ingredients

• 1/4 cup low-sodium soy sauce (can sub 1/4 cup coconut aminos or gluten-free tamari)
• 3 Tbsp honey (can sub maple syrup)
• 1 tsp sesame oil
• 1-2 tsp Sriacha
• 1 tsp rice wine vinegar (can sub apple cider vinegar)

For each Serving

• 1/2 cup cooked jasmine rice
• 1/4 avocado, sliced or cubed
• 1-2 Tbsp shelled frozen edamame (defrosted and heated to serving temp)
• 4-5 Persian cucumber slices
• 1-2 Tbsp shredded carrot
• green onions, thin sliced, to garnish
• sesame seeds, to garnish

Directions

1. Prepare rice according to package instructions. Fluff before serving.

2. Season salmon with salt, pepper, garlic, and ginger.

3. In a small bowl, whisk soy sauce, honey, sesame oil, and Sriacha until combined. Pour half of the sauce over the salmon and allow it to marinate 20-30 min. Add vinegar to the remaining sauce and set aside to top cooked salmon later.

4. Cook salmon (AIR FRYER METHOD). Preheat to 390F. Spray basket with oil spray. Working in batches, place salmon bites into basket in a single layer. Fry 6-8 min flipping the salmon halfway through, until salmon is crispy and golden. Some pieces may have a light char.

5. Cook salmon (OVEN METHOD). Preheat oven to 415F. Line a baking sheet with parchment paper. Place salmon on baking sheet in a single layer. Cook 8-12 min, flipping the salmon halway through, or until salmon is crispy and golden. Some pieces may have a light char.

6. While salmon is cooking, prepare vegetables according to directions.

7. Transfer the salmon into a bowl. Whisk reserved sauce and drizzle over salmon. Sprinkle with green onion and sesame seeds.

8. When ready to serve, assemble bowls with rice on the bottom, top with salmon and veggies, and then garnish with additional green onions and sesame seeds as desired.

9. Leftovers may be stored in air-tight containers for up to 3 days. To reheat salmon, place on foil-lined baking sheet in 275F oven for approx 15 min.