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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 minPara 2Nutri-Score B€€
de @jackiehartlaub5 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • salmon fillets (skin on, patted dry)Pescado2 piezas
  • mini cucumbers (sliced)Frutas y verduras4 piezas
  • salt (for salting the cucumbers)Especias5 g
  • garlic saltEspecias4 g
  • togarashi seasoning blendEspecias4 g
  • Old Bay seasoningEspecias3 g
  • red chili powderEspecias2 g
  • garlic (grated or minced)Frutas y verduras2 piezas
  • soy sauceDespensa30 ml
  • rice vinegarDespensa30 ml
  • honeyDespensa15 ml
  • garlic chili oilDespensa20 ml
  • lime (cut into wedges)Frutas y verduras1 pieza

por ración

Nutrición

280kcal

Carbohidratos
11 g
Proteínas
23 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Bol
  • Escurridor

paso a paso

Preparación

  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.
    Paso 1

  2. Season the salmon

    • Pat the salmon fillets dry.
    • Season all over with garlic salt, togarashi, Old Bay and red chili powder.
    Paso 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.
    Paso 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.
    Paso 4

  5. Serve

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