air fryer orange salmon with avocado salsa

Air Fryer

Air Fryer Orange Salmon with Avocado Salsa

Drescription

Salmon and orange pair beautifully together, and here we use the citrus in two ways. First, orange marmalade and Dijon mustard make a tangy-sweet glaze for the fish. Then, a salsa made with avocado, scallion and orange segments finishes the dish for a pop of freshness and color.

Ingredients

4 skin-on salmon fillets (4 to 6 ounces each)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 scallions, trimmed
3 tablespoons orange marmalade
1 tablespoon dijon mustard
¼ teaspoon crushed red pepper
2 oranges
1 avocado, diced

Directions

Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper.
Mince white parts of scallions, then thinly slice green parts; set the green parts aside. Combine the scallion whites, marmalade, mustard and crushed red pepper to taste in a small bowl.
Arrange the salmon, skin-side down, in a single layer on the foil. Brush tops and sides with the marmalade glaze. Transfer the salmon on the foil to the air-fryer basket. Cook until the fish flakes easily with a fork, 10 to 14 minutes (or 4 to 6 minutes per 1/2-inch thickness).
Meanwhile, suprême oranges into a medium bowl (see Tip). Squeeze the juice from the orange membranes into the bowl. Add avocado and the reserved sliced scallion greens. Serve the salmon with the salsa.

Sticky Bun Baked Oats

If you like the idea of a little something sweet for your weekend breakfast, this sticky-bun baked oats recipe could be the breakfast-dessert mashup you’ve been waiting for. While this breakfast with its warm spices and nutty pecan base is a tad sweeter than what we usually offer, a typical sticky bun can have upward of 17 grams of added sugar per serving. This version not only has less sugar, but you’ll also reap the benefits of 3 grams of fiber from oat flour.