Serves: 4
You may like to use a lightly oiled, perforated liner, in base of your basket.
Use the left- over vegetables combined with fresh basil leaves, chopped coriander, a chopped eating apple and a chopped tomato, to make a salad, to serve with the fish.
Ingredients
½ small red pepper
2 spring onions
½ small fennel bulb
Large handful freshly chopped coriander leaves
Juice ½ lemon
1 Tsp. sesame oil
1 Tsp. olive oil
½ large red chilli, de-seeded and chopped or ½ Tsp very lazy chillies, from a jar
4 salmon fillets, each about 150g
Salt and pepper
Spray oil
Method
1. Blot salmon dry between sheets of absorbent kitchen paper.
2. Chop the red pepper, spring onions and fennel into small dice and put into a mixing bowl. Add coriander, lemon juice, chillies, sesame and olive oil, and a seasoning of salt and pepper. Mix well, to combine.
3. Arrange fillets in base of basket, using a lightly oiled liner, if you have one. If not, lightly oil the basket.
4. Season each fillet with a little salt and pepper. Divide the vegetable mixture evenly between the salmon fillets. Spray each fillet with 3 sprays of spray oil.
5. Air-fry at 200C for about 11 minutes, until fish is cooked to your liking.
6. Remove basket from air-fryer. Using a fish slice, carefully transfer salmon to a serving platter. Serve with the salad.