Pomegranate, sesame and lime air-fryer salmon recipe
Ready in 20 minutes, this zesty, fruity salmon is cooked to perfection in an air-fryer (or you can bake in the oven).
Ready in 20 minutes, this zesty, fruity salmon is cooked to perfection in an air-fryer (or you can bake in the oven). Sitting on a bed of herby couscous, it's ideal if you're craving new flavours between Christmas and New Year.
Ingredients
Directions
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1.
Mix half the herbs, the pomegranate juice, 1 tbsp sesame oil and the lime zest and juice in a bowl. Season with pepper, then add the salmon fillets and coat in the marinade. Cover and set aside.
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2.
Meanwhile, mix the couscous, stock pot and ground coriander in a heatproof bowl. Pour over enough boiling water to come 1cm above the couscous. Add the mangetout, cover and set aside.
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3.
Preheat the air-fryer to 180°C. Use tongs to transfer the salmon to the basket. Cook for 10 mins or until succulent and flaky.
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4.
Uncover the couscous, fluff up with a fork, then stir through the remaining herbs and sesame oil, and most of the pomegranate seeds. Serve the salmon with the couscous and scatter with the remaining pomegranate seeds.
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5.
Tip: No air-fryer? Bake the salmon at gas 6, 200°C, fan 180°C for 12-15 mins.
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