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🍽️ Shredded Salmon from the Air Fryer

528 kcal · 30 min · 4 servings

Shredded Salmon from the Air Fryer Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the salmon under cold water and pat it completely dry with a kitchen towel.
  2. 2. Peel the garlic clove and chop it very finely.
  3. 3. Wash the lime under hot water, finely grate 1 teaspoon of the zest, and squeeze out the juice.
  4. 4. In a bowl, mix together the soy sauce, chopped garlic, lime juice, lime zest, and sugar.
  5. 5. Place the salmon with the inside facing down into the marinade and let it marinate for about 10 minutes.
  6. 6. Halve the onion, peel it, and cut it into small cubes.
  7. 7. Wash the fennel bulb, set aside the green fronds, and halve the bulb.
  8. 8. Remove the tough core and slice the fennel bulb into thin strips.
  9. 9. Wash the orange under hot water and finely grate 1 teaspoon of the zest.
  10. 10. Peel the orange with a sharp knife so that the white pith is also removed.
  11. 11. Slice the orange into thin slices and collect the juice that comes out.
  12. 12. Heat olive oil in a pot over medium heat.
  13. 13. Add the onion and fennel to the pot and sweat them covered for about 2 minutes over medium heat.
  14. 14. Add the orange juice, season the vegetables with salt, and simmer for about 3 minutes over low heat.
  15. 15. Keep the vegetables warm until you need them.
  16. 16. Let the salmon drain and collect the remaining marinade.
  17. 17. Fill the air fryer basket with the salmon, with the skin side facing down.
  18. 18. Cook the salmon at 170 degrees Celsius for 4 minutes.
  19. 19. Brush the salmon with the collected marinade.
  20. 20. Continue cooking at 170 degrees Celsius for another 3 minutes.
  21. 21. Let the salmon rest for about 2 minutes.
  22. 22. Bring the fennel vegetables to a brief boil.
  23. 23. Add the orange slices, olives, and grated orange zest.
  24. 24. Season the vegetables with salt and chili.
  25. 25. Shred the salmon into pieces and serve it with the vegetables and fennel fronds.

Nutrition per serving