The belly rules the mind … Check This Amazing Recipe: Air fryer salmon with warm potato salad
How to Make Air fryer salmon with warm potato salad
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Ingredients
- 500g/1lb 2oz small new potatoes
- 4 salmon
- 250g/9oz green beans
- 250g/9oz sugar snap peas (or mangetout)
- 1 long or 2 round shallots
- 2 tbsp white wine vinegar
- salt and freshly ground black pepper
For the glaze
- 3 tbsp runny honey
- 3 tbsp wholegrain mustard
Method
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Half-fill a large saucepan with water and bring to the boil. Preheat the air fryer to 200C.
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Meanwhile, for the glaze, mix together the honey and mustard in a medium–large mixing bowl. Transfer half the glaze to a smaller container and season.
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When the water is boiling, add the potatoes and cook for 7 minutes.
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Line the air fryer basket with a piece of baking paper that covers the bottom and comes 2–4cm/about 1–1½in up the sides. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you need to cook the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for 6 minutes, then use a fork to check if the fish flakes in the thickest part; if not, cook for 1 minute more, or until cooked through.
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When the potatoes have been boiling for 7 minutes, add the green beans and sugar snap peas and cook for a further 3–4 minutes, until everything is tender. If using mangetout, add only for the last 2 minutes of cooking time.
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Drain the vegetables well. Stir the shallot, vinegar and some seasoning into the reserved honey-mustard glaze. Tip in the hot vegetables and gently stir to coat in the dressing.
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Use the baking paper to help you lift the salmon from the air fryer and serve with the warm potato and vegetable salad.
