My favorite restaurant serves the best salmon ever, ever ironed and dry, always with just the right amount of crust on the outside and piping hot. Cooking salmon this way can be exhausting. I have often wondered how they manage to achieve the perfect balance every time. What’s the secret?
The time came when I used an air fryer for the first time to prepare the salmon. Using an air fryer to cook the salmon is the best idea. With a delicious frozen crust, almost caramelized, but perfectly smooth and super juicy on the inside, this recipe is a winner!
Know Your Ingredients
Before knowing the process, you should know all your ingredients.
● Garlic cloves
Garlic cloves add flavors to our dishes. Garlic cloves are rich in nutrients. Garlic contains vitamins such as Vitamin B6 (2%) and Vitamin C (1%), minerals like magnesium (2%), and selenium (1%). A clove of garlic also has fiber (0.06 g). Garlic cloves contain sulfur when it is chopped its sulfur gets free and gives food an aromatic flavor.
In this recipe, whole garlic cloves will be used not chopped so no sulfur will be released but cloves will give a subtle flavor.
● Thyme Leaves
Herbs are part of almost every dish. Thyme is an herb that we often use to add flavor to our dishes. It is a herb that is aromatic and is used to provide aroma. Thyme can be used as a seasoning in soups, sauces, vegetables, and braises. This type of herb is used in Italian, French, and Mediterranean cooking. Thyme has a very unique flavor.
Chopped thyme is the requirement for the recipe.
– How to chop the thyme?
To chop the thyme first separate thyme stem. With index finger and thumb hold the top part of the stem and by generally pinching the stem take your finger down. The leaves are separated. Afterward, put the thyme leaves on the cutting board and run the knife well on the leaves until it is chopped well.
Lemons add flavor to sweet and savory dishes. Its zest (yellow part of peel) is also used in different baking and cooking recipes. Lemon is also good for the digestion of different fried things. It has Vitamin C that prevents the discoloring of vegetables. You can also use it for garnishing purposes in the form of slice or wedge.
This recipe uses lemon juice instead of slices.
● Olive Oil
Olive oil adds flavor to the recipe. If you want a pleasing feel in the mouth, it will surely provide you that pleasing feel. Olive oil can be used in different ways:
- As a dressing for the salad.
- In sauces for meat, fish, poultry, and vegetables.
- By drizzling over toast.
Olive oil contains supplements that battle aggravation. These incorporate oleic corrosive just as the cancer prevention agent oleocanthal. Additional virgin olive oil has various advantages for heart wellbeing. It brings down pulse, secures “terrible” LDL cholesterol particles from oxidation, and improves the capacity of veins.
In this recipe, it is used for the marination of salmon fillets.
● Kosher Salt
Kosher Salt is a cooking salt but a slightly different from common salt. Kosher salt doesn’t have iodine which is present in table salt. They both have a similarity too that is they both are of the same size. Kosher salt has somewhat bigger crystals and in this manner a more pinchable and simple to control texture.
– Substitution of Kosher salt
Table salt and Morten Kosher salt can be used as a substitution of Kosher salt but the fact is that you should be careful about the amount added.
- 1 teaspoon table salt (fine salt) = 1 1/2 teaspoons Morton kosher salt
- 1 teaspoon table salt (fine salt) = 2 teaspoons Diamond Crystal kosher salt
Kosher salt is often used for the seasoning of food, but in this recipe, it is used as common salt.
● Black pepper
Black pepper is a spice used in almost every savory dish. It adds a sharp and pungent flavor. Black pepper is nutritionally rich in manganese, iron, and Vitamin K. It is a good source of dietary fiber. It is used in the dressing of salads. Black pepper is the most widely used pepper. It can be used in almost every dish.
● Salmon Fillets
Salmon fillets will be used for this recipe. Salmon fish is a good source of potassium. It is rich in Omega-3 fatty acids, vitamin B, and selenium. Salmons is a great source of protein. A 3.5 ounce of salmon contains 22-25 g of protein. Salmons also reduce the risk of a heart attack. Consuming Salmons may also reduce your appetite which helps you in your weight control.
● Brussels Sprouts
Brussels Sprouts are also added to the recipe. Brussels sprouts are nutritionally very rich and has abundant nutrients in it. It is rich in many nutrients such as fibers, Vitamin K, and Vitamin C. The presence of fibers helps in the digestion of food. Brussels sprouts are high in Omega-3 fatty acids which reduce insulin resistance. Brussels Sprouts can be added to many main course dishes and is easy to prepare.
Brussels sprouts will be trimmed before being cooked in the air fry.
● Balsamic vinegar
Balsamic vinegar is an Italian product. Balsamic vinegar is aged in barrel for months and years because the more it is thick, the more it is sweet. It’s known for having particular, striking, complex flavors and a tart persistent flavor.
Genuine balsamic vinegar is matured in barrels for a considerable length of time or even years, and it very well may be very costly. Balsamic vinegar has become a well-known fixing in food arrangements, particularly serving of mixed greens dressings and marinades. Individuals use it as a low-fat added substance and part of a heart-sound eating routine. It can be used in several ways. Balsamic vinegar can be drizzled over differently cooked fishes. It can be used in sauces and soups for flavors. It is used as a flavorful marinade for seafood.
Balsamic vinegar will be drizzled in this recipe.
Honey adds a sweet flavor to everything including appetizers, salads as well as sauces. Honey can be substituted for sugar. Although the taste will be changed, it will surely be loved. It provides the floral sweetness and silky texture to the food. It is always a treat to eat a honey-coated thing. It helps to keep things moist.
Honey is very sweet. Truth be told, numerous assortments are frequently twice as sweet as standard sugar. As per the rule of thumb, substitute some sugar for a ½ cup of honey to abstain from making heated products that taste excessively sweet.
Honey and Balsamic vinegar are mixed to drizzle over Brussels.