Air Fried Ginger-Soy Salmon with Bok Choy and Shiitake Mushrooms
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
4 servings
Ingredients
For the Marinade:
3-inch piece ginger, peeled and minced
3 garlic cloves, minced
1 teaspoon red pepper flakes
¼ cup honey
½ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
To assemble:
4 (4-ounce) salmon fillet, skin on
6 ounces shiitake mushrooms, quartered
12 ounces bok choy, cut into ½-inch slices
1 red bell pepper, cored and cut into ½-inch slices
2 green onions, thinly sliced
3-inch piece ginger, peeled and minced
3 garlic cloves, minced
1 teaspoon red pepper flakes
¼ cup honey
½ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
To assemble:
4 (4-ounce) salmon fillet, skin on
6 ounces shiitake mushrooms, quartered
12 ounces bok choy, cut into ½-inch slices
1 red bell pepper, cored and cut into ½-inch slices
2 green onions, thinly sliced
Procedure
Any firm flesh fish would be a great substitute of salmon; try black cod, or rockfish. Green cabbage is a nice substitution if bok choy is unavailable.
Procedure:
To a small bowl, add all marinade ingredients and whisk to combine.
To a small, rimmed baking sheet or a shallow bowl add salmon fillets, skin side down. Pour ½ cup of marinade over salmon and let marinate while you are preparing the remaining ingredients.
To a large bowl add mushrooms, bok choy, bell pepper and the remaining marinade, gently toss to coat.
For Dual Basket Air Fryer Method: Transfer the vegetables to one half and the salmon to the other side. Set the vegetable side to 400°F for 14 minutes and the salmon side to 390°F for 14 minutes. Turn the vegetables when the machine alerts you to. Add additional time as needed to cook your salmon to 140°F.
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper
Conventional Oven Method: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange salmon and vegetables in a single layer on the prepared sheet tray. Transfer to preheated oven and roast until salmon is cooked and vegetables are tender and edges are crisped, about 20 minutes. Stir vegetables halfway through roasting and baste with pan juices.
To serve: Divide salmon and vegetables between 4 warmed plates and garnish with sliced green onions; serve immediately.
Procedure:
To a small bowl, add all marinade ingredients and whisk to combine.
To a small, rimmed baking sheet or a shallow bowl add salmon fillets, skin side down. Pour ½ cup of marinade over salmon and let marinate while you are preparing the remaining ingredients.
To a large bowl add mushrooms, bok choy, bell pepper and the remaining marinade, gently toss to coat.
For Dual Basket Air Fryer Method: Transfer the vegetables to one half and the salmon to the other side. Set the vegetable side to 400°F for 14 minutes and the salmon side to 390°F for 14 minutes. Turn the vegetables when the machine alerts you to. Add additional time as needed to cook your salmon to 140°F.
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper
Conventional Oven Method: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange salmon and vegetables in a single layer on the prepared sheet tray. Transfer to preheated oven and roast until salmon is cooked and vegetables are tender and edges are crisped, about 20 minutes. Stir vegetables halfway through roasting and baste with pan juices.
To serve: Divide salmon and vegetables between 4 warmed plates and garnish with sliced green onions; serve immediately.
Air Fried Ginger-Soy Salmon with Bok Choy and Shiitake Mushrooms
By Tested and Perfected in the Sur La Table Kitchen
Serves
4 servings
Ingredients
For the Marinade:
3-inch piece ginger, peeled and minced
3 garlic cloves, minced
1 teaspoon red pepper flakes
¼ cup honey
½ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
To assemble:
4 (4-ounce) salmon fillet, skin on
6 ounces shiitake mushrooms, quartered
12 ounces bok choy, cut into ½-inch slices
1 red bell pepper, cored and cut into ½-inch slices
2 green onions, thinly sliced
3-inch piece ginger, peeled and minced
3 garlic cloves, minced
1 teaspoon red pepper flakes
¼ cup honey
½ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons vegetable oil
½ teaspoon freshly ground black pepper
1 teaspoon sea salt
To assemble:
4 (4-ounce) salmon fillet, skin on
6 ounces shiitake mushrooms, quartered
12 ounces bok choy, cut into ½-inch slices
1 red bell pepper, cored and cut into ½-inch slices
2 green onions, thinly sliced
Procedure
Any firm flesh fish would be a great substitute of salmon; try black cod, or rockfish. Green cabbage is a nice substitution if bok choy is unavailable.
Procedure:
To a small bowl, add all marinade ingredients and whisk to combine.
To a small, rimmed baking sheet or a shallow bowl add salmon fillets, skin side down. Pour ½ cup of marinade over salmon and let marinate while you are preparing the remaining ingredients.
To a large bowl add mushrooms, bok choy, bell pepper and the remaining marinade, gently toss to coat.
For Dual Basket Air Fryer Method: Transfer the vegetables to one half and the salmon to the other side. Set the vegetable side to 400°F for 14 minutes and the salmon side to 390°F for 14 minutes. Turn the vegetables when the machine alerts you to. Add additional time as needed to cook your salmon to 140°F.
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper
Conventional Oven Method: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange salmon and vegetables in a single layer on the prepared sheet tray. Transfer to preheated oven and roast until salmon is cooked and vegetables are tender and edges are crisped, about 20 minutes. Stir vegetables halfway through roasting and baste with pan juices.
To serve: Divide salmon and vegetables between 4 warmed plates and garnish with sliced green onions; serve immediately.
Procedure:
To a small bowl, add all marinade ingredients and whisk to combine.
To a small, rimmed baking sheet or a shallow bowl add salmon fillets, skin side down. Pour ½ cup of marinade over salmon and let marinate while you are preparing the remaining ingredients.
To a large bowl add mushrooms, bok choy, bell pepper and the remaining marinade, gently toss to coat.
For Dual Basket Air Fryer Method: Transfer the vegetables to one half and the salmon to the other side. Set the vegetable side to 400°F for 14 minutes and the salmon side to 390°F for 14 minutes. Turn the vegetables when the machine alerts you to. Add additional time as needed to cook your salmon to 140°F.
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper
Conventional Oven Method: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange salmon and vegetables in a single layer on the prepared sheet tray. Transfer to preheated oven and roast until salmon is cooked and vegetables are tender and edges are crisped, about 20 minutes. Stir vegetables halfway through roasting and baste with pan juices.
To serve: Divide salmon and vegetables between 4 warmed plates and garnish with sliced green onions; serve immediately.
