Sweet and Spicy Salmon Salad

  • 2 cups mixed vegetables for roasting - I used Brussels sprouts, golden beets, and sweet potatoes
  • 2 tablespoons canola oil
  • Salt and pepper, to taste
  • 2 tablespoons chili crisp
  • 2 teaspoons maple syrup or honey
  • 1 boneless salmon fillets - preferably skin-on
  • ½ small red onion, sliced thin
  • 10 oz. mixed salad greens
  • 1 medium carrot, shredded coarsely

Prepare the vegetables by cutting them into similarly-sized pieces, tossing with the oil, and sprinkling them with salt and pepper. Air fry them at 400° F for 15-20 minutes or until softened throughout and lightly crisp on the edges. Turn halfway through cooking.

While the vegetables air fry, prepare the salmon and onions. Mix the chili crisp and maple syrup or honey together and brush the mixture on the non-skin side of the salmon fillets. Heat a nonstick skillet to medium-high heat and cook the fillets brushed side down for 5 minutes. Carefully turn the fish and add the sliced onions to the pan and sauté, stirring constantly until they are crisp. Cook the salmon until cooked to your tastes. I remove mine from the skillet after 12-15 minutes of cooking in total.

To assemble the salads, divide the salad greens evenly among two serving plates. Nestle the salmon in the center of the greens and arrange the air fried vegetables around it. Place the crispy onions on top of the salmon and sprinkle shredded carrot around the salmon. Serve warm.

  • Yields: 2 servings
  • Preparation Time: 30 minutes
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