Air Fryer Miso Salmon with Rice and Pak Choi

Method

1. Step 1 of 13

   Rinse the rice in a sieve until the water runs clear.

   • jasmine rice

   

2. Step 2 of 13

   Put the rice, water and a pinch of salt in a saucepan and bring to the boil.

   • jasmine rice
   • water
   • salt

   

3. Step 3 of 13

   Cover and simmer on the lowest heat for 12 minutes, then leave covered off the heat.

   • jasmine rice
   12 min

   

4. Step 4 of 13

   Whisk the miso, honey, soy sauce, rice vinegar and sesame oil to a smooth glaze.

   • white miso paste
   • honey
   • soy sauce
   • rice vinegar
   • toasted sesame oil

5. Step 5 of 13

   Preheat the air fryer to 200°C.

   200 °C / 392 °F

   200

6. Step 6 of 13

   Brush the salmon fillets with half the glaze and lay them in the air fryer basket.

   • salmon fillets, skinless
   • white miso paste

7. Step 7 of 13

   Air fry for 9 minutes at 200°C, until the flesh is opaque and reaches 63 °C at the thickest point.

   • salmon fillets, skinless
   63 °C / 145 °F9 minFin fish to 63 °C / 145 °F

   

8. Step 8 of 13

   Meanwhile, mince the garlic and grate the ginger.

   • garlic
   • fresh ginger

   

9. Step 9 of 13

   Heat the vegetable oil in a wide pan over high heat, then fry the garlic and ginger for 30 seconds.

   • vegetable oil
   • garlic
   • fresh ginger
   1 min

   

10. Step 10 of 13

    Halve the pak choi lengthways, add to the pan with a splash of water and cook covered for 3 minutes until just tender.

    • pak choi
    • water
    3 min

11. Step 11 of 13

    Fluff the rice with a fork.

    • jasmine rice

    

12. Step 12 of 13

    Slice the spring onions thinly.

    • spring onions

    

13. Step 13 of 13

    Brush the salmon with the remaining glaze, scatter with sesame seeds and spring onion, and serve on the rice with the pak choi.

    • salmon fillets, skinless
    • white miso paste
    • sesame seeds
    • spring onions
    • jasmine rice
    • pak choi