Cut salmon into 1½-in. cubes. Place salmon in a large resealable plastic bag. Drizzle 4 Tbsp. vinaigrette over salmon; seal bag. Turn bag to evenly coat salmon with vinaigrette. Marinate in refrigerator for 10 minutes. Meanwhile, stir together cucumber, tomatoes, red onion and remaining 2 Tbsp. vinaigrette in a medium bowl until coated; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Speed up dinner time with the Ninja Foodi air fryer and cook the salmon and hard-cooked the eggs at the same time!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lb.) Fish Market farm raised Atlantic salmon fillet, skin removed | ||
| 6 tbsp. Greek vinaigrette, divided; plus additional for serving | ||
| 1 c. chopped cucumber | ||
| 1 c. halved Basket & Bushel One Sweet cherry tomatoes | ||
| ⅓ c. Hy-Vee Short Cuts diced red onion | ||
| 4 Hy-Vee large eggs | ||
| 2 (10-oz.) pkg. Green Giant frozen riced veggies cauliflower with lemon & garlic | ||
| 3 c. chopped romaine lettuce | ||
| ½ c. Hy-Vee original hummus | ||
| ¼ c. Soirée Mediterranean herb feta crumbled cheese |
Things To Grab
- Large resealable plastic bag
- Cutting bord
- Sharp knife
- Medium bowl
- Ninja Foodi air-fryer with a 2-basket feature
- Hy-Vee vegetable oil cooking spray
- Tongs
- 4 serving bowls
Directions
Using an air fryer with a 2-basket feature, spray both air fryer baskets with cooking spray. Preheat one zone to 300 degrees and the other zone to 400 degrees, according to manufacturer’s directions.
Remove salmon from marinade; discard marinade in bag. Place salmon in one of the baskets; spray with cooking spray and air-fry at 400 degrees for 9 to 11 minutes or until salmon reaches 145 degrees, gently shaking basket halfway through. Place eggs in the other basket and air-fry at 300 degrees for 11 minutes.
Hyvee Culinary Expert Tip
Cooking times, temperatures and quantities may vary depending on the style of air fryer.
Meanwhile, cook cauliflower rice in a microwave according to pkg. directions.
To serve, peel and slice hard-cooked eggs. Divide lettuce among 4 serving bowls. Top with cauliflower rice. Arrange salmon, egg slices, cucumber mixture and hummus on top. Sprinkle with feta cheese. Serve with additional Greek vinaigrette, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 260mg
- Sodium: 530mg
- Total Carbohydrates: 20g
- Protein: 39g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 80%
0%
Potassium 20%