Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.
gluten-free, paleo, pescatarian
Salmon & Fruits Salad
Salmon steaks – I had 2 pre-portioned steaks and used those
Garlic powder
Sweet paprika powder
Dried oregano
Salt & pepper
Lemon juice
A little oil
I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.
While the salmon was going, I chucked the salad in a large bowl:
1/2 -1 cup watermelon, cut into bite-sized pieces
20 cherries, pitted and sliced
10-12 strawberries, hulled and quartered
2 nectarines, pitted and chopped
2 tsp each of fresh chopped: mint, cilantro & chives
1 tsp dried dill (fresh would be better but I used what I could find)
I tossed all with a dressing from:
1 Tbsp Dijon mustard
2 tsp fruity vinegar (my current is ume plum)
2 tsp sweetener (my current is coconut syrup)
2 Tbsp olive oil
2 tsp sweet paprika
1 tsp chili powder
Generous cracks salt & pepper
I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi
Makes 2 big salads but could stretch with more fish
Gastography 