Protein Swap | Air Fryer Spice-Crisped Hawaiian Salmon
with Sweet Pepper over Edamame Rice
Cooking time
25 minutes
Servings
2/4
Calories
660 /serving
Catch a wave, all the way to Hawaii. This tropical glaze will amaze, with a sunny punch from pineapple chili sauce, lemon and parsley. Send salmon and sweet pepper for a dive into the Air Fryer, to cook and crisp with less oil and less mess than traditional frying techniques. Serve your fishy spread over white rice studded with garlic and edamame.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 1 Sweet pepper
- 150g Edamame (or green peas)
- 160g White rice
- 45ml Pineapple chili sauce
- 10g Bell Peppers & Garlic spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, sweet paprika, turmeric, cayenne pepper)
Contains: Salmon, Soy, Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
21 g
Saturated Fat
4 g
Sodium
600 mg
Total Carb
80 g
Sugars
7 g
Protein
41 g
Fibre
7 g
Preparation
Cook the rice
Preheat the air fryer to 400°F. Lightly oil the basket. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the edamame. Fluff and keep warm.
Mise en place
Meanwhile, halve, core and medium-dice the sweet pepper. In a medium bowl, combine the sweet pepper, a drizzle of oil, ⅓ of the spices and S&P. Halve the lemon; juice ½ and quarter the remaining ½. Roughly chop the parsley leaves and stems. In a large bowl, make the glaze by combining the pineapple chili sauce, lemon juice, parsley and remaining garlic.
Fry the salmon & sweet pepper
Pat the salmon dry with paper towel and rub with a drizzle of oil; season with the remaining spices and S&P. Place the salmon and sweet pepper in the air fryer basket and fry, 5 to 6 min., until the salmon* is browned and cooked as desired and the sweet pepper has softened.
Finish & serve
To the bowl of glaze, add the salmon and sweet pepper; toss well. Divide the rice between your bowls. Top with the salmon and sweet pepper. Spoon any remaining glaze over. Garnish with the lemon wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
