air fryer orange salmon with avocado salsa
Air Fryer Orange Salmon with Avocado Salsa
Salmon and orange pair beautifully together, and here we use the citrus in two ways. First, orange marmalade and Dijon mustard make a tangy-sweet glaze for the fish. Then, a salsa made with avocado, scallion and orange segments finishes the dish for a pop of freshness and color.
Ingredients:
- 4 skin-on salmon fillets (4 to 6 ounces each)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 scallions, trimmed
- 3 tablespoons orange marmalade
- 1 tablespoon dijon mustard
- ¼ teaspoon crushed red pepper
- 2 oranges
- 1 avocado, diced
Directions:
- Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper.
- Mince white parts of scallions, then thinly slice green parts; set the green parts aside. Combine the scallion whites, marmalade, mustard and crushed red pepper to taste in a small bowl.
- Arrange the salmon, skin-side down, in a single layer on the foil. Brush tops and sides with the marmalade glaze. Transfer the salmon on the foil to the air-fryer basket. Cook until the fish flakes easily with a fork, 10 to 14 minutes (or 4 to 6 minutes per 1/2-inch thickness).
- Meanwhile, suprême oranges into a medium bowl (see Tip). Squeeze the juice from the orange membranes into the bowl. Add avocado and the reserved sliced scallion greens. Serve the salmon with the salsa.
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