
Air Fryer Teriyaki SalmonRecipe by Chef Heidi Fink Prep time 30 mins Cook time 6 mins Ready in 36 mins Yield Serves 4 This is a quick, healthy, delicious weeknight meal, loved by everyone in the family! This is especially easy if the teriyaki sauce is already made. The teriyaki sauce lasts in the fridge for two weeks. Ingredients 4 fillets of salmon (approx 120 g each) 250 ml (1 cup) Teriyaki Sauce (recipe link below) Steamed rice 1 carrot, peeled and sliced 4 green onions, cut into 2.5 cm (1 inch) lengths 1 L (4 cups) chopped gai lan OR broccolini OR broccoli 30 ml (2 Tb) vegetable oil 5 ml (1 tsp) toasted sesame oil 20 ml (4 tsp) toasted sesame seeds Directions Link to Teriyaki Sauce recipe Start the rice cooking first. Pat the salmon fillets dry and place on a plate. Brush each fillet liberally with teriyaki sauce; place plate in the fridge for 20 minutes to let salmon marinate. Meanwhile, preheat the air-fryer to 400 F Meanwhile, prepare vegetables. Peel & slice carrot, cut green onions, chop gai lan (or broccolini or broccoli). Once the rice has finished cooking, remove from heat, but leave the lid on and let it sit, undisturbed, until rady to serve dinner. Place the salmon skin-side down in the air fryer. It will take about 6 to 7 minutes to cook. While the salmon is cooking, cook the vegetable stir fry. Preheat a large skillet or saute pan over high heat. Add oil and swirl to coat bottom. Add carrots and stir fry for about 30 seconds. Add green onions and stir fry for about 30 seconds. Add prepared gai lan (or broccolini or broccoli) and stir fry for about 1 minute. Add 1/2 cup teriyaki sauce to the pan and stir well. Reduce heat to medium and let mixture cook, stirring occasionally, for about 3 to 4 minutes, until vegetables are crisp-tender. Stir in toasted sesame oil. When salmon is very close to done, brush wth additional teriyaki sauce. Let cook for about 30 more seconds. Salmon should be between 120 F and 130 F when done. Place a scoop of rice, a scoop of stir-fried vegetables, and a fillet of salmon on each of 4 plates. Sprinkle each serving with sesame seeds and serve immediately.

Air Fryer Teriyaki SalmonRecipe by Chef Heidi Fink

Prep time 30 mins
Cook time 6 mins
Ready in 36 mins
Yield Serves 4

This is a quick, healthy, delicious weeknight meal, loved by everyone in the family! This is especially easy if the teriyaki sauce is already made. The teriyaki sauce lasts in the fridge for two weeks.

Ingredients

4 fillets of salmon (approx 120 g each)
250 ml (1 cup) Teriyaki Sauce (recipe link below)
Steamed rice
1 carrot, peeled and sliced
4 green onions, cut into 2.5 cm (1 inch) lengths
1 L (4 cups) chopped gai lan OR broccolini OR broccoli
30 ml (2 Tb) vegetable oil
5 ml (1 tsp) toasted sesame oil
20 ml (4 tsp) toasted sesame seeds

Directions

Link to Teriyaki Sauce recipe
Start the rice cooking first.
Pat the salmon fillets dry and place on a plate. Brush each fillet liberally with teriyaki sauce; place plate in the fridge for 20 minutes to let salmon marinate.
Meanwhile, preheat the air-fryer to 400 F
Meanwhile, prepare vegetables. Peel & slice carrot, cut green onions, chop gai lan (or broccolini or broccoli).
Once the rice has finished cooking, remove from heat, but leave the lid on and let it sit, undisturbed, until rady to serve dinner.
Place the salmon skin-side down in the air fryer. It will take about 6 to 7 minutes to cook.
While the salmon is cooking, cook the vegetable stir fry. Preheat a large skillet or saute pan over high heat. Add oil and swirl to coat bottom. Add carrots and stir fry for about 30 seconds. Add green onions and stir fry for about 30 seconds. Add prepared gai lan (or broccolini or broccoli) and stir fry for about 1 minute.
Add 1/2 cup teriyaki sauce to the pan and stir well. Reduce heat to medium and let mixture cook, stirring occasionally, for about 3 to 4 minutes, until vegetables are crisp-tender. Stir in toasted sesame oil.
When salmon is very close to done, brush wth additional teriyaki sauce. Let cook for about 30 more seconds. Salmon should be between 120 F and 130 F when done.
Place a scoop of rice, a scoop of stir-fried vegetables, and a fillet of salmon on each of 4 plates. Sprinkle each serving with sesame seeds and serve immediately.