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Nutrition: per serving

  • kcal418
  • fat23g
  • saturates4g
  • carbs18g
  • sugars16g
  • fibre5g
  • protein33g
    high
  • salt2.5g
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Method

  • step 1

    Heat your air fryer to 175C. Remove any skin from the salmon and cut into 2cm cubes. Combine 2 tbsp of the soy sauce, the ginger, honey, sesame oil, sriracha and half the sesame seeds in a bowl. Stir in the salmon cubes and toss well. Set aside to marinate for 10 mins. Arrange in an even layer in the air fryer basket, drizzling over any remaining sauce and cook at 175C for 5-7 mins until cooked through and sticky.

  • step 2

    Meanwhile, cook the edamame following pack instructions, then drain well and set aside to cool slightly. Stir together the remaining sesame seeds with the vinegar, sugar and a large pinch of salt. Mix in the cucumber and cooled edamame, and set aside. Mix the radishes with the remaining soy sauce.

  • step 3

    Spoon the salmon on top of the cooked brown rice to serve, drizzling over any sauce leftover from the air fryer. Add the edamame and cucumber, radishes and a little pickled ginger on the side. Crumble over the nori to serve.

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.8 out of 5.19 ratings

Dyer92

500g of fresh salmon fillet can be quite an expensive option. Do you think this would work ok with frozen?

ryan_j_lewis95609

question

How much brown rice should you use, there aren’t any measurements

bobsouth

Made this twice so far. Decided to use a couple of fillets whole rather than diced on the second occasion and I think I prefer it for presentation especially as the diced salmon tends to be a bit overdone and breaks up too easily when serving.

miraroe1417205

Relatively easy to do plus I’ve had the best compliments !

k7q64qrgnh51203

So delicious, the whole family loved it. This will become a weekday favourite for sure, been trying to find something where the kids don’t moan about eating the fish!

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