Name: Air fryer salmon bowls
Prep time: 12 min
Cook time: 6 min
Total time: 18 min
Ingredients: 12 oz Atlantic salmon (buy here); 1 tbsp Olive oil; 1 tsp Paprika ((smoked paprika works, too)); 1 tsp Red pepper chilli flakes; 1 tsp Salt; 1 tsp Black pepper ((ground)); 1 cup Cooked rice ((or grain of choice)); 2 tbsp Soy sauce; 1 cup Carrot (julienned (match-stick cut)); 1 cup Cucumber (diced (small cubes)); 1 Large avocado (diced (small cubes)); 1 cup Mayonnaise; 1 tbsp Sriracha; 1 tbsp Honey; Salmon roe; Shredded dried seaweed ((a.k.a. nori)); Sesame seeds

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Servings: 2

Course: Main Course

Cuisine: Asian-inspired

Calories: 980

Ingredients Equipment Method Nutrition

Air fryer salmon bowls

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Ingredients

Salmon

12 oz Atlantic salmon (buy here)
1 tbsp Olive oil
1 tsp Paprika (smoked paprika works, too)
1 tsp Red pepper chilli flakes
1 tsp Salt
1 tsp Black pepper (ground)

Rice and vegetables

1 cup Cooked rice (or grain of choice)
2 tbsp Soy sauce
1 cup Carrot julienned (match-stick cut)
1 cup Cucumber diced (small cubes)
1 Large avocado diced (small cubes)

Sriracha Mayo

1 cup Mayonnaise
1 tbsp Sriracha
1 tbsp Honey

Optional toppings

Salmon roe
Shredded dried seaweed (a.k.a. nori)
Sesame seeds

Equipment

1 Air fryer
2 mixing bowls
1 Knife & cutting board
1 Measuring spoons

Method

Air fryer salmon

Pat the salmon fillets dry with paper towel and cut into 1-inch chunks. In a bowl, toss the salmon with olive oil, paprika, chili flakes, salt, and pepper until evenly coated.
Place the salmon in the air fryer at 350°F and cook for 3 minutes. Flip the pieces and cook for another 3 minutes, or until crisp and cooked to your liking. If you do not have an air fryer, pan-fry over medium heat until cooked through.

Prepare the vegetables

Julienne the carrot into thin matchsticks. Dice the cucumber into small bite-sized pieces. Dice the avocado just before assembling to prevent browning.

Sriracha mayo

In a small bowl, stir together mayonnaise, sriracha, and honey until smooth.

Assemble and finish

In a bowl, mix soy sauce with the cooked rice and divide between two serving bowls. Top with salmon, julienned carrot, diced cucumber, and diced avocado.
Drizzle with spicy mayo and add optional toppings if desired.

Nutrition

Serving: 530gCalories: 980kcalCarbohydrates: 55gProtein: 45gFat: 60g

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