You can almost always count on the air fryer to make a fried dish a little healthier. By doing so with salmon, we retain the crisp skin that reminds of us its pan-seared equivalent, plus the indulgent tenderness and flakiness of the fish itself. Pair with fresh salsa verde, and that’s a filling and scrumptious meal in under 30 mins – without having to clean the kitchen all over again.
Ingredients
- 4 x 185 g salmon fillets, skin on
- 1 tbsp extra virgin olive oil
- 2 tsp sea salt flakes
- 1 small shallot, chopped finely
- 1 clove garlic, crushed
- 2 tsps finely grated lemon rind
- 2 tbsps lemon juice
- 2 tbsps finely chopped dill
- ¼ cup chopped flat-leaf parsley
- 2 tbsps chopped chives
- 1 tbsp baby capers, chopped coarsely
TO SERVE
- Extra sea salt flakes
Steps
Preheat a 7 litre air fryer to 200 C for 3 mins.
Rub salmon with oil, then sprinkle with salt flakes.
Taking care, line the air fryer basket with a silicone mat, if available. Place salmon, skin-side up, in the basket; at 200 C, cook for 8 mins until skin is crisp and salmon is cooked to your liking.
Meanwhile, to make salsa verde, combine remaining ingredients in a medium bowl; mix well. Season.
Serve salmon topped with salsa verde and sprinkled with extra salt flakes.