About the Recipe
This sweet but spicy salmon dish is light and fresh and could be a great meal prep ahead for hot or cold lunches. The air fryer cooks the salmon quickly and gives it the perfect crisp to the fresh veggies in the bowl.
Ingredients
1/2 c soy
1/4 c olive oil
4 crushed cloves of garlic
3 tablespoons crushed chilis or red pepper flakes
2 teaspoons sesame oil
3-4 tablespoons honey
1/2 c mayonnaise (controversial I know but we use miracle whip)
1 tablespoon more or less of hot sauce (we use franks)
1-2 tablespoons thai chili sauce
1/2 c fresh pea pods
2 tbsp crispy chilis ( can male your own or purchase pre made in grocery store) *see my fave things section
top with edamame, slivered carrots, sesame, lime, fresh green onion, avocado
Preparation
Step 1
Cube salmon into 1-2 inch cubes
Step 2
Add next 6 ingredients to a bowl and mix thoroughly Reserve 1/4 c of sauce and add cubed salmon to remainder to marinade for up to 3 hrs covered in fridge
Step 3
Cook rice according to directions ( I prefer basmati)
Step 4
steam pea pods 1-2 mins until bright green but still tender crisp, add crispy chili oil
Step 5
In med bowl mix mayo, hot sauce and Thai sauce set aside
Step 6
Add salmon to air fryer and cook for 8-10 mins
Step 7
Assemble all ingredients over rice and drizzle with reserved a marinade and spicy mayo, garnish with sesame seeds and a squeeze of fresh lime ENJOY!