Preheat air fryer to 325 degrees according to manufacturer's directions. meanwhile, for dressing, combine 3 tablespoons rice wine vinegar, 1 tablespoon sugar, wasabi paste (if desired), soy sauce, and sesame oil.
Asian Salmon Salad Bowl
If you've never air fried salmon, you need to! This crispy salmon fillet is topped with a spicy wasabi sauce and your favorite veggies.
Servings and Ingredients
|4 tbsp. seasoned rice wine vinegar, divided|
|1 tbsp. Hy-Vee granulated sugar|
|1 tsp. wasabi paste, optional|
|1 tsp. Hy-Vee less-sodium soy sauce|
|¼ tsp. sesame oil|
|2 (4-to-6-oz. each) Verlasso skinless fresh salmon fillets, 3/4-to-1-inch thick|
|1 (7.4-oz.) bowl Full Circle Market organic white rice|
|4 c. baby spinach|
|1 Persian cucumber, sliced|
|1 small avocado, seeded, peeled, and sliced|
|½ mango, pitted, peeled, and sliced|
|¼ c. cooked shelled edamame|
|Desired toppers, such as: pickled ginger, red bell pepper strips, sesame seeds, lime slices, green onion slices|
Things To Grab
- Air fryer
- Small bowl
- Hy-Vee nonstick cooking spray
- Meat thermometer
Lightly spray air fryer basket with nonstick spray. pat salmon dry with paper towels. Lightly spray both sides of salmon with nonstick spray. Place salmon, in a single layer in basket. Cook for 7 to 10 minutes or until salmon flakes easily with a fork (145 degrees).
Meanwhile, heat rice bowl in microwave according to package directions. Stir in remaining 1 tablespoon rice wine vinegar. Set aside.
To serve, divide spinach between salad bowls. Top with salmon, rice, cucumber, avocado, mango, and edamame. Garnish as desired. Serve with dressing.
700 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 60mg
- Sodium: 260mg
- Total Carbohydrates: 67g
- Protein: 35g
Vitamin D 60%