Takeaway flavour, weeknight effort.
Prep time: 15 mins
Cook time: 10 mins
Serves: 2
Dietary: NF, GF and WF only if you use tamari (soy sauce contains wheat).
These air fryer teriyaki salmon bites are ready in 25 minutes, with crispy edges and a homemade glaze that beats anything in a jar.
The bites and greens cook together in one basket, and a silicone liner catches the sticky drips so you’re not chiselling burnt sauce off the tray afterwards. You also get a solid hit of protein and omega-3, plus a proper portion of greens.
Ingredients
- 2 salmon fillets, cubed (skinless) or whole (skin on)
- 1 tbsp cornflour, for coating
- 250g (9 oz) greens of choice (e.g. pak choi, green beans or tenderstem)
- 1 tsp sesame oil
- Pinch of salt
- 3 tbsp soy sauce (or tamari for GF)
- 1 tbsp honey (or maple syrup)
- 1 tbsp mirin (or 1 tbsp rice vinegar plus 1 tsp sugar)
- 1 garlic clove, grated
- 1 tsp fresh ginger, grated
- 1 tsp cornflour, mixed with 1 tbsp water
- 1 tsp sesame seeds
- 1 spring onion, sliced
- Cooked rice, to serve
Steps
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Prep. If making bites, cut the salmon into 3cm (1¼ in) cubes. Coat the greens in the sesame oil and a pinch of salt.
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Marinate. Mix the soy sauce, honey, mirin, garlic and ginger. Pour a third over the salmon and leave for 10 minutes, keeping the rest for the glaze. Dust bites in the cornflour.
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Air fry. Preheat to 200°C (390°F) and pop a liner in. Add the salmon (skin side down if whole) and greens and cook for 4 minutes, or 7 for whole fillets.
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Thicken the glaze. Meanwhile, simmer the reserved sauce with the cornflour mix for 1 to 2 minutes until glossy.
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Glaze and finish. Brush the glaze over the salmon and cook for 3 more minutes, until it’s opaque and flakes easily.
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Serve. Scatter with sesame seeds and spring onion and serve with rice, noodles or whatever’s in the cupboard.
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