Happy Thursday! It’s nearly the weekend and I can’t wait! These first few weeks of my kids being back at school and swim practice everyday are so exhausting. Anyone else?!
Well, yesterday, I realized at lunchtime that I had to bring dinner with me for the girls because they wouldn’t have time to come home and grab anything before practice. So, I grabbed salmon, my tried-and-true fav. fish, and made a quick marinade while I ate lunch. I threw the salmon in the air fryer, made the rice in the Instant Pot and popped the rest into the their OmieBox thermos boxes. 5 hours later, they opened them and dinner was ready and hot still. I literally love these things!
Dinner came together quickly, was super healthy and they asked me to put it in the weekly rotation. Some of the other kids at practice saw them eating it and wanted some as well – that’s a major win in my book! Woohoo! Another salmon recipe win!
What’s your favorite weeknight dinner? I’d love to hear in the comments below. Happy cooking!
Air-Fryer Salmon Bites Rice Bowl
Ingredients
Salmon:
- 1 – 1 ¼ lbs skin-on or skinless salmon fillets, sliced into 1-inch cubes
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon pure honey
- 3 garlic cloves, finely minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon Sriracha
- ¼ teaspoon fine salt, more to taste
- ⅛ teaspoon black pepper
- Olive oil spray or avocado oil spray
Rice Bowls:
- 3 cups cooked jasmine rice
- *Quick Pickled Cucumbers (see recipe in notes below)
- ** Creamy Honey-Sriracha Sauce (see recipe in notes below)
- Optional garnishes: edamame beans, sesame seeds, and/or sliced green onions
Directions
- In a large shallow bowl or pie plate, combine the soy sauce, vinegar, honey, garlic, sesame oil, ginger, Sriracha, salt, and pepper; whisk to combine. Add the salmon pieces to the marinade, turning each piece a few times to coat well. Set aside to marinate for 15 minutes – 4 hours.
- Preheat the air fryer to 400ºF. When hot, mist the basket of the air fryer generously with cooking spray. Place the salmon chunks in the basket, skin side down. Air fry until the salmon flakes easily, 5 to 7 minutes.
- If serving the salmon bowl style, the Quick Pickled Cucumbers can be prepared while the salmon marinates. And the Creamy Honey-Sriracha sauce can be combined while the salmon cooks. * See Note section below for ingredients and directions.
- To assemble the bowls, divide the cooked rice among serving bowls and top each with some of the pickled cucumbers and the air fried salmon. If desired, garnish with edamame, sesame seeds, sliced green onions, and a drizzle of the creamy Sriracha sauce.
