Sweet and Spicy Salmon Bowls
A little sweet, a little spicy, and a whole lot of flavor. This bowl is packed with tender soy, ginger and chili marinated salmon, fragrant coconut rice, and crunchy Korean inspired slaw. It cooks up in minutes in the air fryer and is perfect for weeknight dinner or gathering with friends.
Servings: 6
Ingredients
- 1 3 lb Side Fresh Salmon deboned and skinned
- 1/3 cup soy sauce or Braggs liquid aminos
- 2 Tbsp honey
- 2 Tbsp sweet soy found on the Asian isle
- 3 cloves garlic minced
- 1 inch ginger root grated (frozen can be used here)
- 1 Tbsp sesame oil
- 2 tsp roasted chili paste look for this on the Asian isle
- 2 tsp fish sauce
Build a Bowl
- 2 green onions sliced
- 2 Tbsp toasted sesame seeds
- 2 avocados sliced
- lime wedges
- cilantro
- Korean inspired slaw
- coconut rice
Instructions
- Cut Salmon into 2 inch cubes.
- Mix all marinade ingredients in a mason jar and shake well.
- Add salmon and marinade to a ziplock baggie and let sit for 2 hours or overnight in the fridge.
- Remove salmon from marinade and strain remaining sauce into pan, using a sieve.
- Pre-heat air fryer to º400
- While air fryer is heating, heat sauce over medium-low until reduced by half.
- Arrange salmon on air fryer basket, making sure they don't touch. Cook for 5-7 minutes.
- Pour some of the reduced sauce over the top of the fish and add a sprinkle of toasted sesame seeds
- Serve with coconut rice, Korean inspired slaw, and all the toppings!