Air Fried Salmon with Israeli Salad Couscous
Air frying and sockeye salmon are meant to be! This recipe is so simple and bursting with flavor, served alongside a zesty couscous salad.
Cook Time: 24 mins.
4, 4-6 ounce frozen salmon fillets
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon kosher salt
Israeli Salad Couscous with Lemon-Tahini Dressing:
3/4 cups uncooked couscous (2 1/4 cups cooked)
2 tablespoons tahini
3 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1 cup diced tomatoes
1 1/2 cups diced cucumber
1/2 cup finely chopped parsley
Preheat air fryer to 400F for 5 minutes. Whisk together the olive oil, lemon juice, cumin, and salt. Run frozen salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Put the salmon in air fryer and cook for 4 minutes. Remove, brush the tops with the oil mixture, lower heat to 350F, and cook for another 8-10 minutes, depending on thickness and doneness. Salmon should be opaque and flake easily with a fork.
Cook couscous according to package directions. While it’s cooling slightly, whisk together the tahini, lemon juice, salt, and cumin for the lemon-tahini dressing. Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 teaspoons of water, depending on the thickness of your tahini).
Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley. Spoon couscous salad on a plate and top with a salmon fillet. Serve immediately.