Orange-mustard Glazed Salmon And Cucumber And Salmon Salad
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
4
Cook Time
10 minutes
Ingredients
- Orange-Mustard Glazed Salmon
- 1 tablespoon orange marmalade
- 1/4 teaspoon grated orange zest plus 1 tablespoon juice
- 2 teaspoon whole-grain mustard
- 2 (230 g) skin-on salmon fillets, 1/2 inches thick
- Salt and pepper, to taste
- Vegetable oil spray
- Cucumber and Salmon Salad
- 455 g salmon fillet
- 1/2 tablespoon olive oil, divided
- 1 tablespoon sherry vinegar
- 1 tablespoon capers, rinsed and drained
- 1 seedless cucumber, thinly sliced
- 1/4 white onion, thinly sliced
- 2 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
-
Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- Orange-Mustard Glazed Salmon
- Preheat the air fryer to 205oC.
- Make foil sling for air fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across zone 1 basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Combine marmalade, orange zest and juice, and mustard in bowl. Pat salmon dry with paper towels and season with salt and pepper. Brush tops and sides of fillets evenly with glaze. Arrange fillets skin side down on sling in prepared zone 1 basket, spaced evenly apart. Air fry salmon until center is still translucent when checked with the tip of a paring knife and registers 50°C, 10 to 14 minutes, using sling to rotate fillets halfway through cooking.
- Using the sling, carefully remove salmon from air fryer. Slide fish spatula along underside of fillets and transfer to individual serving plates, leaving skin behind. Serve.
- Cucumber and Salmon Salad
- Preheat the air fryer to 205°C.
- Lightly coat the salmon with 1/2 tablespoon of the olive oil. Place skin-side down in the zone 2 air fryer basket and air fry for 8 to 10 minutes until the fish is opaque and flakes easily with a fork. Transfer the salmon to a plate and let cool to room temperature. Remove the skin and carefully flake the fish into bite- size chunks.
- In a small bowl, whisk the remaining 1 tablespoon olive oil and the vinegar until thoroughly combined. Add the flaked fish, capers, cucumber, onion, and parsley. Season to taste with salt and freshly ground black pepper. Toss gently to coat. Serve immediately or cover and refrigerate for up to 4 hours.
