Skip to content
Menu
Togarashi Salmon with Din Tai Fung-Style Cucumber Salad
Main

Togarashi Salmon with Din Tai Fung-Style Cucumber Salad

35 minServes 2Nutri-Score B€€
from @jackiehartlaub5 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillets (skin on, patted dry)Fish2 pieces
  • mini cucumbers (sliced)Produce4 pieces
  • salt (for salting the cucumbers)Spices5 g
  • garlic saltSpices4 g
  • togarashi seasoning blendSpices4 g
  • Old Bay seasoningSpices3 g
  • red chili powderSpices2 g
  • garlic (grated or minced)Produce2 pieces
  • soy saucePantry30 ml
  • rice vinegarPantry30 ml
  • honeyPantry15 ml
  • garlic chili oilPantry20 ml
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

280kcal

Carbs
11 g
Proteins
23 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Colander

step by step

Method

  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.
    Step 1

  2. Season the salmon

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

  5. Serve

    • Plate the salmon with the cucumber salad and lime wedges.
    Step 5
Get Mezze