Enjoy this Air-Fried Alaska Salmon with Israeli Couscous Salad for a light, refreshing meal perfect for spring or summer. Crisp salmon meets a bright lemon-tahini couscous salad for a fresh, satisfying bite.
Ingredients
For the salmon
- 4, 6 ounce frozen Alaska Salmon Portions
- 2 Tbsp Olive Oil
- 1 tsp Lemon Juice
- 1/2 tsp Cumin
- 1/2 tsp Kosher Salt
For the Israeli Salad Couscous
- 3/4 cups uncooked Couscous (2 1/4 cooked)
- 2 Tbsp Tahini
- 3 tsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Cumin
- 1 cup diced Tomatoes
- 1 1/2 cups diced Cucumber
- 1/2 cup finely chopped Parsley
Instructions
- Step 1: Prepare and Air Fry Salmon
- Preheat air fryer to 400F for 5 minute.
- Whisk together the olive oil, lemon juice, cumin, and salt.
- Run frozen Alaska Salmon portions under cold water to remove any ice and pat dry with a paper towel.
- Put salmon in air fryer and cook for 4 minutes.
- Remove from air fryer and brush the tops with the oil mixture, lower heat to 350F, and cook for another 8-10 minutes, depending on thickness and doneness.
- Salmon should be opaque and flake easily with a fork.
- Step 2: Prepare the Couscous and Dressing
- Cook couscous according to package directions.
- While it’s cooling slightly, whisk together the tahini, lemon juice, salt and cumin for the lemon-tahini ressing.
- Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 tsp of water, depending on the thickness of your tahini).
- Step 3: Prepare Salad and Serve
- Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley.
- Spoon couscous salad on a plate and top with a salmon portions.
- Serve immediately.
