Air fryer Salmon
Ingredients :
Butter
Lemon
1 slab of frozen salmon
1 tbsp of teriyaki marinade
A pinch of salt
A pinch of pepper
Cherry tomatoes, however many makes you happy
Cloves of garlic, however many makes you happy
Rosemary (optional)
Directions :
1. Clean salmon and make sure scales are removed.
2. Marinate salmon with butter, salt and pepper. Squeeze lemon and drizzle over salmon. Give the salmon a good rub. (You can marinate with other ingredients if you want such as garlic, oregano, basil, curry powder, paprika, etc). Leave salmon marinated for about 3 hours or more (the longer the better).
3. Line the airfryer pan with aluminium foil – super lazy girl tip, so you don’t need to scrub so hard later. I kind of fold a tiny half-box out of the aluminium foil, so it doubles up as a plate, so I also don’t need to scrub the plate so hard later (see pic above).
4. Preheat your airfryer for at least 10 minutes at 180C. Wash your tomatoes. Throw them into with garlic. Cook for 5 min at 180deg celcius
5. Spread teriyaki marinade over the top (optional), then sprinkle some salt and pepper and top it for a little bit of atas with a sprig of rosemary. Put salmon into the tray and fry for 6 minutes at 180deg.
Tips:
If you want crispy skin (who doesn’t), open the airfryer at the 4th minute mark, and using a pair of tongs, carefully peel off skin. It should take no effort at all and will come off easily. Fry the skin alongside the salmon. When the time is up, remove the salmon and continue to fry the skin for 2-3 minutes until the timer goes off. Let it remain in the airfryer for 1-2 more minutes so it’ll be super keropok style crispy. Oh, and the skin will fly, so you’ll need to put in a metal spoon or something to hold it down.
For the lemon-butter sauce
2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 cup white wine (I used chardonnay as that’s what I have)
2 tablespoons lemon juice
2 tablespoons salted butter, cold (about 28g but please use agaration)
Sprinkle of dried italian herbs/ garlic onion seasoning (optional)
On medium high heat, sauteed garlic in the olive oil. Once fragrant, add the white wine and lemon juice. Bring to boil, lower heat and continue to cook for 5 minutes. Remove from heat and stir in the butter. Add in a sprinkle of italian herbs and garlic/onion seasoning if you have them on hand.
Source: budgetpantry
