Crispy Salmon with Avocado Cucumber Salsa
Overview
Prep Time: 25 min • Cook Time: 10 min
Total Time: 35 min
Makes 4 servings
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what you’ll need:
For the salmon
4, 6oz pieces of salmon, cubed
2 tbsp mayo
3 tbsp Japanese BBQ sauce (can also use soy sauce or coconut aminos)
2 cloves garlic, minced or sprinkle of garlic powder
1-2 tbsp sriracha
avocado cucumber salsa
3 small Persian cucumbers, diced
3 jalapenos, seeds removed & diced
3 avocados, diced
3 green onions, diced
1/2 red onions, diced
Juice of 1 lime
Sprinkle of salt to taste
For the bowl
Served with choice of rice
Topped with sesame seeds & sriracha mayo
Instructions:
Place the cubed salmon in a large bowl.
In a small bowl, mix the mayo, Japanese BBQ sauce, minced garlic, and sriracha.
Pour the mixture over the salmon and stir until it is well coated. Let this marinate for about 10 minutes before you start cooking.
To make the salsa, dice up all the salsa ingredients and add to a large bowl. Squeeze the lime juice on top and add some salt. Mix well and taste. Add more salt & lime juice if needed. Place in the fridge until the salmon is ready!
Once the salmon has sat in the marinade for around 10 minutes, add to the air fryer basket and air fry at 380 for around 10-11 minutes, flipping halfway through, until fully cooked and nice and crispy! The cooking time will greatly depend on how thick the salmon is, so keep an eye on it!
Once the salmon is done it’s time to assemble. To a bowl add some rice, the salmon, and the avocado cucumber salsa. Top with some sriracha mayo (equal parts mayo & sriracha) and some sesame seeds. Enjoy!
