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Spicy Hasselback Salmon 

INGREDIENTS

Salmon

  • Salmon (2 skin-on 6 oz. filets) 
  • Avocado oil 
  • Salt & Pepper
  • Oregano (1 teaspoon)
  • Paprika (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/4 teaspoon)
  • Cayenne (1/4 teaspoon) 

Rice & Garnish

  • Rice (1 cup, cooked)
  • Cilantro (1 tablespoon, freshly chopped)
  • Sesame seeds

Sauce

  • Mayo (1/4 cup)
  • Soy sauce (1 tablespoon)
  • Sriracha (1 tablespoon)
  • Maple syrup (2 teaspoons) 

Salad

  • Cucumber (0.5 cup, diced)
  • Jalapeno (1/4 cup, finely diced)
  • Avocado (one, finely diced)
  • Lime Juice (1 tablespoon)
  • S&P

Equipment

  • Air Fryer 
  • Mixing bowls (3) — Sauce, Salad, Blackening spice

DIRECTIONS

  1. Sauce: Combine the mayonnaise, sriracha, soy sauce, and maple syrup. Mix until well-combined and set aside.
  2. Salad: Combine the diced cucumber, jalapeno, and avocado in a small bowl. Add the juice from the lime, toss and set aside.
  3. Rice: Cook the rice. 
  4. Salmon: 
    1. Preheat the air fryer to 400°
    2. Slice the salmon into 1-inch thick slices to create the hasselback effect. Do NOT cut thru the skin. 
    3. Pat the salmon dry with a paper towel, drizzle it with avocado oil. Rub it in, then add the spices.
    4. The salmon needs to sit on its side in the air fryer, so make sure one of the salmon sides is flat. 
    5. Spray the airy fryer basket with olive oil. Add the salmon. Place it on its side so each piece can get crispy.
    6. Air fry for 5-6 minutes at 400°. 
    7. If you do not place it on its side, cooking time may vary. 
  5. Assembling:
    1. On a plate, start with a bed of rice. Place the salmon on top. Then scoop the Salad on top, drizzle with the Sauce, and garnish with sesame seeds and cilantro.

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