Air-Fryer Orange Salmon with Avocado Salsa

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. Salmon is one of the most nutritious fish you can eat. It’s rich in omega-3 fatty acids that reduce inflammation and improve heart and brain health. It’s also a great source of vitamin B12 to support energy and mood. Avocados are a surprising superfood, providing healthy monounsaturated fat, disease-fighting antioxidants and nearly 20 vitamins and minerals. And oranges are tasty packets of vitamin C.

Makes: 4 servings
Time to cook: 25 minutes

Ingredients

· 2 tablespoons mirin

· 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 

Cooking Instructions

1. Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper.

2. 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.

3. 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).

4. 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.

Tip: To suprême oranges, cut a thin slice off the top and bottom with a large sharp knife. Place the orange on a cutting board; remove the peel and the white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.

Nutrition Per Serving
300 calories; 13 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 milligrams cholesterol; 23 grams carbohydrates; 5 grams dietary fiber; 16 grams sugar; 25 grams protein; 586 milligrams sodium; Vitamin B12 (208% dv); Vitamin D (123% dv); Vitamin C (47% dv).

Recipe from Lauren Grant (Eating Well)

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