Ingredients
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For the salmon:
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2 skin-on salmon fillets6 oz each
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1 tbsp olive oil
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¼ tbsp kosher salt
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¼ tbsp ground rainbow peppercorn
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2 cups small broccoliflorets (similar size)
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1 scallionthinly sliced to garnish
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cooked pilaf ricefor serving
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For the marinade mixture:
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2 tsp gingerfreshly peeled and grated
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1 tbsp olive oil
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1 tbsp water
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¼ cup teriyaki glaze
Directions
This Japanese-inspired meal is a true dining gem. With fresh, healthy ingredients and the perfect blend of seasoning, your palate will thank you from the very first bite to the last.
Ingredients
For the salmon: |
|
| 2 skin-on salmon fillets | |
| 1 tbsp olive oil | |
| ¼ tbsp kosher salt | |
| ¼ tbsp ground rainbow peppercorn | |
| 2 cups small broccoli | |
| 1 scallion | |
| cooked pilaf rice | |
For the marinade mixture: |
|
| 2 tsp ginger | |
| 1 tbsp olive oil | |
| 1 tbsp water | |
| ¼ cup teriyaki glaze | |
Steps
|
1
|
Mix marinade ingredients in a medium dish. |
|
2
|
Place salmon in the mixture, coating them entirely. Let salmon marinate for 20-30 minutes. |
|
3
|
Mix broccoli florets with olive oil in a separate medium bowl until fully coated, and season with salt and pepper. |
|
4
|
Place broccoli on the AIRFRYER BASKET, then place marinated salmon on top of broccoli, skin-side up. |
|
5
|
Place the ENAMEL TRAY into the oven, followed by the WIRE RACK, then place the AIRFRYER BASKET on top of the WIRE RACK. |
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6
|
Airfry 180C, press AIRFRY button once. |
|
7
|
When done, carefully remove from oven. Sprinkle the scallion slices over cooked salmon and broccoli. |
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