Air fryer sweet-chilli salmon bites recipe

If you want to tone down the spiciness here, omit the cayenne pepper. Or, for extra heat, sprinkle with finely chopped red chilli. I usually serve this with rice or noodles but you could also try it with cauliflower rice for a low-carb alternative.

Timings

Prep time: 10 minutes

Cook time: 7 minutes

Serves

2

Calories

447 kcal per serving

Ingredients

• 325g wild salmon fillets (skin removed), cut into 2.5cm cubes

• ½ tsp sweet paprika

• ½ tsp garlic granules

• ½ tsp onion granules

• ¼ tsp cayenne pepper (optional)

• ¼ tsp ground ginger

• olive oil spray

• 250g broccoli florets

• 1½ tsp toasted sesame oil

• 1 garlic clove, finely chopped

• 1 tbsp soy sauce

• 3 tbsp sweet chilli sauce

To serve

• 1 spring onion, sliced

• squeeze of lime juice, plus some wedges

• pinch of sesame seeds (optional)

Method

1. Place the salmon in a bowl with the paprika, garlic granules, onion granules, cayenne pepper (if using), ginger and a pinch of salt and black pepper. Spray with olive oil and toss until evenly coated.

2. In another bowl, toss the broccoli florets in the sesame oil, garlic and soy sauce.

3. Preheat the air fryer to 200C for 2 minutes. Line the air fryer basket with non-stick baking paper and spray with olive oil. Arrange the salmon in one half of the basket and the broccoli in the other, and spray with olive oil.

4. Air fry for 5 minutes, turning the salmon and broccoli halfway through cooking.

5. Drizzle the sweet chilli sauce over the salmon, toss well to coat and cook the salmon and broccoli for a further 1-2 minutes.

6. Transfer the salmon and broccoli to a serving plate. Scatter the sliced spring onion over the salmon and squeeze over some lime juice.

7. Sprinkle the sesame seeds over the broccoli (if using). Serve with the lime wedges alongside.

Recipe from Slimming Eats Made in the Air Fryer, by Siobhan Wightman (Yellow Kite, £20)