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Togarashi Salmon with Din Tai Fung-Style Cucumber Salad
Hoofdgerecht

Togarashi Salmon with Din Tai Fung-Style Cucumber Salad

35 minVoor 2Nutri-Score B€€
van @jackiehartlaub5 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • salmon fillets (skin on, patted dry)Vis2 stukken
  • mini cucumbers (sliced)Groente en fruit4 stukken
  • salt (for salting the cucumbers)Kruiden en specerijen5 g
  • garlic saltKruiden en specerijen4 g
  • togarashi seasoning blendKruiden en specerijen4 g
  • Old Bay seasoningKruiden en specerijen3 g
  • red chili powderKruiden en specerijen2 g
  • garlic (grated or minced)Groente en fruit2 stukken
  • soy sauceVoorraadkast30 ml
  • rice vinegarVoorraadkast30 ml
  • honeyVoorraadkast15 ml
  • garlic chili oilVoorraadkast20 ml
  • lime (cut into wedges)Groente en fruit1 stuk

per portie

Voedingswaarden

280kcal

Koolhydraten
11 g
Eiwitten
23 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Airfryer
  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 1

  2. Season the salmon

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

  5. Serve

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