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🍽️ Salmon Duo: Baked & Tartar from the Air Fryer

485 kcal · 37 min · 4 servings

Ingredients

• 400 g salmon fillet(s) (skinless)
• sea salt and pepper (from the mill)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 shallot(s) (finely diced)
• 2 tbsp sesame oil
• 1 pinch(es) cayenne pepper
• 1 pinch(es) sesame (black)
• 30 g pistachios
• 2 sprig(s) thyme (the leaves from it)
• 80 g panko
• 1 tbsp butter (soft)
• 1 tsp Dijon mustard
• 1 pinch(es) pepper (from the mill)

Instructions

1. 1. Rinse the salmon under running water and pat it completely dry with a kitchen towel.
2. 2. Portion off two fillets of 100 grams each for the baked version.
3. 3. Season these fillets with salt and pepper and place them in the refrigerator for now.
4. 4. Cut the remaining salmon into very fine cubes using a sharp knife.
5. 5. Season the salmon cubes with salt and pepper.
6. 6. Add lemon juice, lemon zest, sesame oil, cayenne pepper, and black sesame seeds.
7. 7. Mix all ingredients for the tartar thoroughly.
8. 8. Use two spoons to shape small mounds from the tartar mixture (or any other shape you prefer).
9. 9. Place the tartar mounds in the refrigerator as well.
10. 10. Finely chop the pistachios together with the herbs using a hand blender.
11. 11. Mix the butter with the mustard, the pistachio-herb mixture, and panko breadcrumbs.
12. 12. Finally season the butter mixture with a little pepper.
13. 13. Spread the butter mixture evenly over the cold salmon fillets.
14. 14. Press the crust down slightly so it adheres.
15. 15. Preheat the air fryer to 140 °C.
16. 16. Place the salmon fillets topped with the pistachio crust into the air fryer.
17. 17. Cook the salmon with crust for 7 to 8 minutes at 140 °C.
18. 18. Increase the temperature of the air fryer to 180 °C.
19. 19. Add the cold salmon tartar mounds to the air fryer.
20. 20. Bake the tartar for another 3 minutes at 180 °C.
21. 21. Serve the dish with wasabi mayonnaise and horseradish foam.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 12 g