Hoisin-Glazed Salmon Bowl

Instructions

1. Prepare the Marinade

   3 min hands-on10 min waiting

   • Grate the ginger into a mixing bowl.
   • Squeeze the juice of half a lime into the bowl, then add the hoisin sauce and honey.
   • Whisk until well combined.
   • Place the salmon fillets skin-side down on a plate and brush them generously with half of the marinade.
   • Set aside to marinate for 10 minutes.

2. Prepare the Vegetables

   2 min hands-on4 min waiting

   • Halve the bok choy lengthwise.
   • Slice the scallions thinly and set aside for garnish.
   • Thaw the edamame by placing it in a bowl of boiling water for 2 minutes, then drain and repeat with fresh hot water.

3. Cook the Vegetables in the Air Fryer

   3 min hands-on

   • Toss the mixed vegetables in half of the olive oil and season lightly with salt.
   • Place the seasoned vegetables in the air fryer basket.
   • Arrange the halved bok choy on top of the mixed vegetables and drizzle the remaining olive oil over the bok choy.

4. Cook the Salmon

   1 min hands-on9 min waiting

   • Lay the marinated salmon fillets, skin-side down, on top of the bok choy and vegetables in the air fryer basket.
   • Set the air fryer to 180°C (356°F) and cook for 5 minutes.
   • After 5 minutes, brush the salmon with the remaining marinade, allowing some to drip onto the bok choy.
   • Cook for an additional 3-5 minutes, or until the salmon is flaky and cooked through.

5. Prepare the Rice

   2 min hands-on15 min waiting

   • Cook the white rice according to the package instructions.
   • Once cooked, mix the rice with the thawed edamame.

6. Assemble the Dish

   3 min hands-on

   • Divide the edamame rice evenly into serving bowls.
   • Top the rice with the cooked vegetables, bok choy, and salmon fillets.
   • Sprinkle sesame seeds, sliced scallions, and a pinch of cayenne pepper over the top for garnish.

7. Serve

   1 min hands-on

   • Cut the remaining lime into wedges and serve alongside the bowls.
   • Cooking tips:
   • To achieve a slightly caramelized glaze on the salmon, ensure the marinade is evenly brushed on during the final minutes of cooking.
   • For extra crunch, lightly toast the sesame seeds in a dry pan over medium heat before sprinkling them on top.
   • If you prefer a spicier kick, add a pinch of cayenne pepper or a few thin slices of red chili to the garnish.
   • Ensure the bok choy retains its crunch by avoiding overcooking; it should be tender with a slight crisp.