If you want it to be less spicy, omit the cayenne pepper. Or, for extra spiciness, sprinkle with finely chopped red pepper. I usually serve this with rice or noodles, but you can also try cauliflower rice as a low-carb alternative.
timing
Preparation time: 10 minutes
Cooking time: 7 minutes
service
2
calorie
447kcal per serving
material
- 325g wild salmon fillet (skin removed), cut into 2.5cm cubes
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon grated ginger
- olive oil spray
- 250g broccoli florets
- 1 and 1/2 teaspoons roasted sesame oil
- 1 clove of garlic (finely chopped)
- 1 tablespoon soy sauce
- 3 tablespoons sweet chili sauce
serve
- 1 green onion (sliced)
- Squeeze the lime juice and add a few wedges
- A pinch of sesame seeds (optional)
Method
- Place the salmon in a bowl with the paprika, garlic granules, onion granules, cayenne pepper (if using), ginger, and a pinch of salt and black pepper. Spray with olive oil and mix until evenly coated.
- Place the broccoli florets in a separate bowl and toss with the sesame oil, garlic, and soy sauce.
- Preheat the air fryer to 200°C for 2 minutes. Line the airfryer basket with nonstick baking paper and spray with olive oil. Arrange half of the basket with salmon and the other half with broccoli and spray with olive oil.
- Bake for 5 minutes, turning the salmon and broccoli halfway through cooking.
- Pour the sweet chili sauce over the salmon, mix well with the salmon and broccoli, and cook for another 1-2 minutes.
- Transfer salmon and broccoli to a plate. Scatter the sliced scallions over the salmon and squeeze over the lime juice.
- Sprinkle the broccoli (if using) with sesame seeds. Serve with lime wedges.
Recipes from Siobhan Wightman’s Slimming Eats in the Air Fryer (yellow kite, 20 lbs.)
