A simple and quick recipe that makes a fantastic meal most people will love. With the Dualfry Grill 10L with a cast iron grill plate, the salmon releases easily from the plate and gets a deliciously crispy crust.
Serves 4 portions
Ingredients:
- 4 salmon fillets with skin or 1 large fillet (600-800 g)
Marinade/Sauce:
- 1 dl soy sauce, preferably reduced salt
- 3 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 6 garlic cloves, finely grated
- ½ tbsp finely grated fresh ginger
For the sauce:
- 1 tbsp cornstarch
- 0.5-1 dl water
Sweet and Sour Cucumber Salad:
- 2 cucumbers
- 3 garlic cloves
- 1 tsp finely grated fresh ginger
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp chilli flakes (optional)
- 1 ½ tsp sugar
- 2 tsp sesame oil
- 2 tbsp toasted sesame seeds
- Sesame seeds and spring onion for serving
Instructions:
Mix together all the ingredients for the marinade and pour ⅓ of the sauce into a bowl. Rinse and pat dry the salmon fillet, then place it skin-side up in the sauce. Set aside for 15-20 minutes.
Pour the remaining sauce into a saucepan and heat over medium heat. Mix the cornstarch with ½ dl of water and whisk into the sauce. Continue to heat over medium heat until the sauce begins to thicken and bubbles slightly. If the sauce becomes too thick, add more water.
Preheat the air fryer on the fish programme. Let the salmon fillet drain a little and place it skin-side down in the basket. Cook the salmon for about 5 minutes. Brush the salmon with a few tablespoons of sauce and cook for an additional 2-3 minutes. Check if the salmon is cooked through with a fork. Gently press on the thickest part of the fillet; when it easily flakes apart, it is done.
How to make cucumber salad:
Cut off the ends of the cucumbers and slice them in half lengthwise. Place the cucumber cut side down and smash them until they break in two. Diagonally slice into pieces and place in a bowl. Sprinkle with ½ tsp salt, toss, and set aside.
In another bowl, mix all the ingredients except for the sesame seeds. Drain the water from the cucumber pieces, rinse in cold water, and let drain. Toss the cucumber pieces in the sauce. Toast sesame seeds until golden in a dry frying pan and sprinkle over the salad.
Finely slice the spring onion and sprinkle over the salmon fillets with some sesame seeds. Serve the salmon with cooked rice and cucumber salad.
Enjoy your meal!