Air-fryer Salmon Bowls

In the summertime I’m always looking for light, fresh dinner options that don’t require using the oven and come together quickly

This air-fryer salmon bowl checks all of those boxes and you can mix up the toppings with anything you have left in the fridge or whatever is fresh at the farmer’s market.

The ‘why’ behind the ingredients:

• Salmon: High in omega-3 fatty acids which helps manage inflammation and supports hormone production.

• Whole grain base: Choose your favorite whole grain (rice, quinoa, farro etc) as a base for a healthy dose of carbohydrates; necessary for supporting your summer training.

• Pickled Ginger: Supports digestion

• Edamame: An added protein boost and good source of phytoestrogens - a compound that helps regulate estrogen in the body

• Quick pickled cucumbers: Adds a crisp crunch and vinegary flavor, vinegar helps regulate blood sugar and supports digestion

• Nori strips: Great source of iodine to support thyroid function

• Avocado: Great source of fat, slows digestion, keeps you fuller longer

• Veggie toppings: Any other veggies you have in the fridge sliced thinly (I use a mandolin to make them very thin - i.e. purple cabbage, kale, radishes, carrots, kale etc) - provides a rainbow of antioxidants and fiber to support digestion. Could also add diced pineapple or mango for a little sweetness!

R E C I P E

Ingredients:

• 1 lb salmon (ideally wild caught) cut up into cubes

• 1/4 - 1/2 cup Japanese BBQ sauce

• 1 Tbsp maple syrup

• 1 cup whole grains

• 1 avocado

• 1 package nori strips (sliced)

• 1 cucumber

• 1 cup vinegar (rice wine vinegar is best, can also use white wine vinegar or apple cider vinegar as an alternative)

• 1 pinch sugar

• 1 cup edamame, thawed

• 1/2 cup mayo

• 1-2 tbsp Sriracha

• 1 lime

• Veggies/fruit of your choice for toppings: kale, radish, carrots, purple cabbage, pineapple, mango etc

• Herbs/Aromatics of choice: Green onions, cilantro etc

• Sesame seeds for topping

Instructions:

• Start grains in rice cooker or pot

• While that is cooking, make pickled cucumbers and set aside: thinly slice cucumber and place in a jar with 1-2 cups rice wine vinegar to cover it, add a pinch of sugar to cut the bitterness

• Chop veggies/fruit for toppings: slice veggies/fruit of choice including nori, avocado, set aside

• Add frozen edamame to bowl of water to thaw, set aside, drain before serving

• Chop salmon into cubes and place in bowl, cover with Japanese BBQ sauce and maple syrup, stir until covered.

• Place in air-fryer for 6 min on 400 deg (alternatively could skewer and grill, pan cook on stove top or bake in the oven)

• While salmon is cooking, make spicy siracha mayo - combine 1/2 cup mayo, juice of 1/2 of 1 lime, 1-2 tbsp Sriracha in a bowl and stir together. Add more vinegar/lime or water to thin to desired thickness.

• Assemble!

  • Start with grain or greens as a base

  • Add cooked salmon

  • Add toppings

  • Add sauce and sesame seeds!

Enjoy!