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Togarashi Salmon with Din Tai Fung-Style Cucumber Salad
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Togarashi Salmon with Din Tai Fung-Style Cucumber Salad

35 Min.Für 2Nutri-Score B€€
von @jackiehartlaub5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • salmon fillets (skin on, patted dry)Fisch2 Stücke
  • mini cucumbers (sliced)Obst & Gemüse4 Stücke
  • salt (for salting the cucumbers)Gewürze5 g
  • garlic saltGewürze4 g
  • togarashi seasoning blendGewürze4 g
  • Old Bay seasoningGewürze3 g
  • red chili powderGewürze2 g
  • garlic (grated or minced)Obst & Gemüse2 Stücke
  • soy sauceVorräte30 ml
  • rice vinegarVorräte30 ml
  • honeyVorräte15 ml
  • garlic chili oilVorräte20 ml
  • lime (cut into wedges)Obst & Gemüse1 Stück

pro Portion

Nährwerte

280kcal

Kohlenhydrate
11 g
Eiweiß
23 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Heißluftfritteuse
  • Rührschüssel
  • Seiher

Schritt für Schritt

Zubereitung

  1. Salt the cucumbers

    • Slice the mini cucumbers and place them in a colander or bowl.
    • Sprinkle with salt and toss, then let sit to draw out the moisture.
    Schritt 1

  2. Season the salmon

    • Pat the salmon fillets dry.
    • Season all over with garlic salt, togarashi, Old Bay and red chili powder.
    Schritt 2

  3. Air fry the salmon

    • Air fry the salmon at 190 °C for 8 minutes.
    • If needed, crisp up for 1–2 minutes at 200 °C.
    Schritt 3

  4. Make the cucumber dressing

    • Mix the garlic, soy sauce, rice vinegar, honey and garlic chili oil together.
    • Toss the drained cucumbers with the dressing.
    Schritt 4

  5. Serve

    • Plate the salmon with the cucumber salad and lime wedges.
    Schritt 5
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