the Breville Test Kitchen
Air-Fried Cajun Salmon with Tomato Salsa
Seasoned with Cajun spices and served with a pico de gallo inspired salsa, this meal is truly a spectacular taste sensation. Not only is it super healthy, it’s also quick and easy.
25 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
2 tbsp paprika
1 tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
1 tsp sea salt
½ tsp white sugar
4 x 170 g salmon filletscentre cut, skin off
2 tsp extra-virgin olive oil
For the tomato salsa
3 vine-ripened tomatoes
¼ red onionfinely chopped
1 tbsp chopped coriander- 2 tbsp extra-virgin olive oil
2 tbsp fresh lime juice- 1 tsp sea salt
Instructions
- 1Insert the wire rack into position 7. Place the roasting pan on the rack to catch any drips during cooking. Select Phase Cook for P1 and set the oven to Air Fry, Super Convection, 200°C, for 6 minutes. Press Confirm for P2, set the oven to Grill, High, for 3 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 2Combine the spices, salt and sugar in a bowl.
- 3Brush both sides of the salmon with the oil and sprinkle the top evenly with the spice mix. Press to coat. Place in the air fry basket.
- 4Once preheated, place the basket into rack position 3 and air-fry for 6 minutes. The oven will then switch to grill for 3 minutes. Meanwhile, make the salsa.
- 5To make the tomato salsa, cut the tomatoes into quarters, then cut along the flesh to remove the seeds. Cut into 5mm pieces and place in a bowl. Add the onion and coriander and mix well. Add the olive oil, lime juice and salt and toss to combine.
- 6The spice crust should be browned and crisp and the salmon cooked. If not, grill it a little longer.
- 7Serve the salmon with the salsa.
