Ingredients
9 total- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 3cm piece fresh ginger, thinly sliced
- 1 garlic clove, thinly sliced
- 2 (125g) salmon fillets
- 200g broccoli, Tenderstem or asparagus
- 250g pouch microwave rice, brown or white basmati
- 2 tbsp freshly chopped coriander
- ½ lemon or lime, cut into wedges
Method
5 stepsStep 1
Mix the soy sauce, sesame oil, ginger and garlic in a small bowl and set aside.
Step 2
Put the salmon fillets in the middle of a large sheet of baking paper. Bring up the edges of the paper to almost seal the salmon inside, like a parcel, then pour the sauce over the salmon and seal the baking paper.
Step 3
Transfer the salmon to the air fryer basket and cook for 8 mins at 160°C. Check the salmon is cooked to your liking by carefully opening the baking sheet parcel, if not cook for 2 more mins.
Step 4
Meanwhile, bring a pan of water to the boil and cook the vegetable for 3 mins, until al dente. Cook the rice to packet instructions and divide these between 2 plates.
Step 5
Carefully remove the salmon parcel from the air fryer, open and divide the salmon and sauce between the plates. Serve sprinkled with coriander and a lemon or lime wedge.