Air-fried Yogurt Pink Salmon Bites
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
Moroccan Spice Mix
- 1 tablespoon cumin
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon paprika
- ¼ teaspoon cayenne
- ½ teaspoon salt
- ½ teaspoon pepper
Salmon Bites
- Moroccan spice mix
- 1 tablespoon fresh ginger
- ½ cup plain Greek yogurt
- 2 cloves of garlic, minced
- ¼ cup chopped cilantro, plus more for garnish
- Zest of 1 lemon
- 1 pound Alaska pink salmon, skin removed and cut into bite-sized pieces
Brown Rice and Quinoa
- 2 microwaveable pouches of brown rice & quinoa
- 2 tablespoons olive oil
- ¼ cup minced shallot or onion
- 2 packed cups baby arugula
- Juice of ½ lemon
- Salt and pepper, to taste
- Lemon wedges, for serving
Preparation
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Step 1 Prepare the Moroccan spice mix
In a small jar, combine all the spice mix ingredients and set aside.
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Step 2 Prepare the marinade
In a gallon ziptop bag, combine 1 tablespoon spice mix, fresh ginger, yogurt, garlic, cilantro and lemon zest. Close the bag and gently shake to combine all the ingredients.
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Step 3 Marinate the salmon
Add the salmon pieces to the bag. Seal, mix well with your hands, and place in the fridge for 30 minutes.
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Step 4 Air fry the salmon
Remove salmon from marinade and gently wipe off excess marinade. Preheat air fryer to 350°F. Place the salmon pieces evenly in the air fryer and cook for 6-8 minutes, or until just cooked throughout. You may need to do this in batches. Set salmon bites on a tray.
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Step 5 Prepare the brown rice and quinoa
While the salmon is cooking, microwave the brown rice and quinoa pouches according to the manufacturer’s instructions. Place in a medium mixing bowl. Heat the oil in a large sauté pan over medium-high. When oil is hot, add the shallots and cook until softened, about 4 minutes. Add the baby arugula and toss until arugula is wilted, about 2 minutes. Add the contents of the pan to the brown rice and quinoa along with the lemon juice and toss until well combined. Add salt and pepper to taste.
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Step 6 Plate and serve
Place salmon bites onto 4 serving plates. Divide the brown rice and quinoa among the plates. Sprinkle with chopped cilantro and serve with lemon wedges.
