Bol de salade au saumon épicé

Ingrédients

• 1/2 a large salmon or 4-5 fillets
• 1/3 cup of sriracha
• 1 tbsp soy sauce
• 1/2 tbsp brown sugar
• 3 cloves of garlic (crushed or grated)
• 1 tbsp of ginger (grated)
• 2 tsp of chilli flakes
• Salt to taste
• Paprika to taste
• 2 tbsp of olive oil
• 150 g or 4 cups of green leaves
• 1.5 cups of white cabbage ( shredded)
• 2 cups of carrot (shredded or julienned)
• 1 cup of red pepper (sliced)
• 4 radish (sliced)
• 1 avocado (sliced)
• 2 cups of edamame
• 4 or 1/4 cup of green onions (sliced)
• 1 tbsp of sesame seeds

Préparation

1. 1

   In a small bowl, whisk together sriracha, soy sauce, brown sugar, ginger, garlic, chili flakes, salt, paprika and oil. Set aside 1/4 cup of the sauce for serving later.

2. 2

   Cut the salmon fillets into equal-sized pieces and pat them dry with paper towels. Brush the sauce generously over both sides of each piece. If you have time, marinate the salmon in a bowl covered with plastic wrap in the refrigerator for 30 minutes or up to an hour.

3. 3

   Preheat the air fryer to 200°C/400°F and line the basket with parchment paper or foil. Grease lightly with oil to prevent sticking. Arrange the salmon pieces in a single layer in the basket and cook for 6 to 8 minutes or until the fish flakes easily with a fork.

4. 4

   While the salmon is cooking, prepare the salad. In a large bowl, toss together the mixed greens, cabbage, carrots, bell pepper, radishes, avocado, green onions and edamame. Season with salt and pepper to taste and drizzle some olive oil over the salad if desired.

5. 5

   To serve, add salmon slices on top of the salad, sprinkle sesame seeds over the salmon and drizzle with the reserved sauce or serve it in a pot. Enjoy!