Teriyaki Salmon & Beetroot Salad

Prep
20 mins

Cooking
12 mins

Serves 4

Beetroot

Ingredients

Serves: 4

For the pickles:

• 1 red onion, peeled & cut into 6 wedges
• 1/4 cucumber, halved with seeds removed & sliced
• 1 red chilli, cut into rounds
• 8 small gherkins, sliced
• 2 tbsp rice wine vinegar
• 1/2 tsp salt
• 1 tbsp caster sugar
• 2 tbsp boiling water

Method

Preheat air fryer set at 205C
In a small saucepan add 175ml of your teriyaki sauce, peel and finely chop your ginger and add to the pan with the star anise and brown sugar bring to the boil and put to one side.
Now in a mixing bowl add the red onion, cucumber, red chilli and gherkins and toss with the salt, sugar, rice wine vinegar and hot water and place in the fridge.
Take the salmon fillets wash and dry them put on a baking parchment lined tray and once the teriyaki sauce has cooled completely pour over your salmon and marinade in the fridge for an hour.
Once your salmon has marinated place in the air fryer and cook for 12 mins. Slice the beetroot into thin rounds take four shallow bowls and add the Florette salad between them along with the sliced beetroot.
Take your crunchy pickles and add some of each to the bowls, take your salmon and add one piece to each bowl removing the star anise, yum!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

Ingredients

Method

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