A honey and mustard glaze enhances each the salmon and the nice and cozy potato salad. To serve the salmon with different sides, merely halve the glaze amount.
Components
- 500g/1lb 2oz small new potatoes, bigger ones halved
- 4 salmon fillets, approx. 150g/5½oz every, scaled
- 250g/9oz green beans (or thin-stemmed broccoli), trimmed
- 250g/9oz sugar snap peas (or mangetout)
- 1 lengthy or 2 spherical shallots, finely chopped
- 2 tbsp white wine vinegar
- salt and freshly floor black pepper
For the glaze
Technique
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Half-fill a big saucepan with water and convey to the boil. Preheat the air fryer to 200C.
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In the meantime, for the glaze, combine collectively the honey and mustard in a medium–giant mixing bowl. Switch half the glaze to a smaller container and season.
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When the water is boiling, add the potatoes and cook dinner for 7 minutes.
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Line the air fryer basket with a bit of baking paper that covers the underside and comes 2–4cm/about 1–1½in up the edges. Put the salmon, skin-side down, on the paper and brush the fillets with the seasoned honey-mustard glaze. (If you have to cook dinner the salmon in two batches, use half the seasoned glaze per batch.) Air-fry for six minutes, then use a fork to examine if the fish flakes within the thickest half; if not, cook dinner for 1 minute extra, or till cooked by means of.
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When the potatoes have been boiling for 7 minutes, add the inexperienced beans and sugar snap peas and cook dinner for an extra 3–4 minutes, till all the things is tender. If utilizing mangetout, add just for the final 2 minutes of cooking time.
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Drain the greens properly. Stir the shallot, vinegar and a few seasoning into the reserved honey-mustard glaze. Tip within the scorching greens and gently stir to coat within the dressing.
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Use the baking paper that will help you elevate the salmon from the air fryer and serve with the nice and cozy potato and vegetable salad.
