dinner · asian
Sweet Chili Salmon Bites with Sesame Rice & Edamame
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Instructions
1
Combine rinsed jasmine rice, cold water, and a pinch of fine sea salt in a small saucepan over high heat.
2
Bring to a rolling boil, cover tightly, reduce heat to low, and simmer undisturbed for 12 minutes until water absorbs.
3
Preheat the air fryer to 400 F for 3 minutes while preparing the salmon and sauce glaze.
4
Whisk sweet chili sauce, soy sauce, 1 tsp sesame oil, garlic powder, and ground ginger in a mixing bowl.
5
Pat salmon dry, cut fillets into 1-inch cubes on the cutting board, and season with remaining salt.
6
Toss salmon cubes and thawed edamame in half the sweet chili glaze until thoroughly coated, reserving the rest.
7
Arrange the glazed salmon cubes and edamame in an even, single layer inside the hot air fryer basket.
8
Air fry at 400 F for 7 to 8 minutes until salmon edges caramelize and edamame blisters lightly.
9
Thinly slice the scallion into rings and slice the lime into wedges on the cutting board for garnish.
10
Remove rice pot from heat, fluff with a fork, and gently fold in remaining sesame oil and sesame seeds.
11
Divide warm sesame rice into shallow bowls, arrange caramelized salmon bites and blistered edamame over top, and spoon reserved glaze.
12
Garnish with sliced scallions and serve immediately with fresh lime wedges for squeezing over the salmon.
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