The first recipe I’m sharing from my air fryer.
I’ve owned a 6-quart Instant Pot for a couple of years, and use it all the time. Most frequently for hard boiling eggs (once a week I do about 9 of them) because they are just so amazingly easy to peel done in the instant pot. And I’d contemplated buying an air fryer. I’d looked at all the various brands – gosh there are a lot of them – different sizes, configurations and prices galore. And thought about where I’d store it. Then I discovered that my 6-quart Instant Pot could have an air fryer LID put on it. Once I’d decided to go that route, I narrowed it down to the lid that is made by Instant Pot or the SousVide Art one – the Air Fryer Lid for Instant Pot 6 Qt Pressure Cooker one. Both had good reviews. The latter was cheaper by about $10, and all the reviews were stellar.
A few days later it arrived at my door. It’s a kind of a conical shaped black lid that merely sits on top of the Instant Pot, nesting on the rim just like the real lid does. It doesn’t get locked in. It just sits there. It has a dial for time, and a dial for temp. It’s not digital. That’s it. Very simple technology. First I made air fryer (AF) zucchini fries. They were so good I ate them all in one go. I used a lot less breading (bread crumbs and Parm) on them. They weren’t exactly crispy. And I’ve since learned that not a lot you make in the AF is actually crispy. Then I made AF sweet potato fries, using much the same breading. They weren’t crispy either, but I liked them a lot. The variable is temperature and the watts of your air fryer – so I’m going to try these two things again to see if I can make them more crispy. More breading would help, but since I’m trying to keep the carb count down, I don’t want to do that.
Then a week later I decided I’d try doing salmon in the AF. I had a fresh orange languishing on my kitchen counter so had to find a recipe that used that. Found one from America’s Test Kitchen. I followed the recipe to the letter except for the amount of orange zest, and added the orange sections to garnish the salmon when serving.
They recommend you prepare a foil sling that rests in the AF basket, which makes it easy to remove it when it’s done, and also makes for zero cleanup required. The foil is lightly sprayed with oil spray. The salmon was blotted dry with paper towels, then I brushed on the glaze (orange marmalade, the zest, orange juice and mustard). The salmon gets placed on the foil. If you’re doing two, space them a little apart if possible. Into the air fryer it went, at 400°F for about 11 minutes, until the middle of the salmon registered 125°F. The time variable was 10-14 minutes. My AF is 1300 watts, so I chose the lower end of the time. I was a bit concerned about removing the lid to check the temp – just the safety and heat radiating. But I needn’t have worried, the lid handle is easy to grab, it’s not hot, and I merely held it off with one hand (and the heat coils and fan turn off when you lift the lid anyway), and stuck the thermometer in the salmon with the other. Just remember that with almost all meat, poultry or fish, the temp can zoom up once it reaches close to the finished temp. Watch closely.
I had the rest of my dinner all ready to go, so onto a plate it went with the orange sections on top and a sprinkle of chopped Italian parsley.
What’s GOOD: Not only was this a delicious way to fix salmon (the glaze part) but it was so easy to make, and to clean up. The foil went into the trash can and that was all it took! The tricky part is not overcooking the salmon, so do watch that carefully if you try this. Mine reached 132° so it was not quite as moist but it was perfect in every other way. I’ll definitely be making this again. So easy.
What’s NOT: nothing, really. Watch the temp carefully so it doesn’t overcook.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
AF Orange-Mustard Glazed Salmon
Recipe By: Adapted slightly from America’s Test Kitchen
Serving Size: 2
1 tablespoon orange marmalade
1/4 teaspoon grated orange zest
1 tablespoon orange juice
2 teaspoons whole grain mustard
12 ounces salmon fillets — 1 1/2 inches thick, skin on
Salt and pepper
1/3 cup orange sections — for garnish
1 tablespoon flat leaf parsley — minced, for garnish
1. Make a foil sling for air fryer basket by folding one long sheet of foil so it is 4 inches side. Lay foil across basket, pressing foil into and up sides of basket. Fold excess foil as needed so edges are flush with top of basket. Lightly spray foil with vegetable oil spray.
2. In a small bowl combine the marmalade, orange zest, orange juice and mustard.
3. Pat salmon dry with paper towel; season with salt and pepper. Brush the tops and sides of salmon with the marmalade mixture. Place salmon in the foil sling, skin side down, spacing pieces slightly apart.
4. Place basket in air fryer and set temperature to 400° and cook until the center of the salmon is translucent and when the inside temperature of the salmon reaches 125°, about 10-14 minutes. Rotate sling (or the basket) halfway through cooking time, for even cooking.
5. Using sling, carefully remove salmon from air fryer and transfer to serving plates, leaving skin behind if you can. Garnish with orange sections and parsley.
Per Serving: 248 Calories; 6g Fat (24.1% calories from fat); 35g Protein; 11g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 94mg Sodium; 9g Total Sugars; 0mcg Vitamin D; 38mg Calcium; 1mg Iron; 814mg Potassium; 488mg Phosphorus.

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