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Michelle

Asparagus, Pea & Mushroom Risotto with Ginger Soy Air Fryer Salmon Bites

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 bags of Green Giant® Restaurant Style Veggies & Rice Asparagus, Pea & Mushroom Risotto, cooked according to package instructions
  • green onion, chopped
Salmon
  • 1 lb salmon, cut into large cubes
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
Ginger Soy Glaze
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 tbsp sesame oil
  • 1/2 tsp red pepper flakes

Method
 

Salmon
  1. Preheat the air fryer to 400°F.
  2. Place the cubed salmon in a bowl and add the olive oil, garlic powder, paprika, salt and pepper and toss to coat. Spray the air fryer basket with oil. Place the salmon in the basket and air fry for 5 - 7 minutes, until cooked.
Ginger Soy Glaze
  1. Add all glaze ingredients to a small saucepan and boil uncovered, stirring constantly, for approximately 5 minutes or until it's reduced to your preference. Remove from heat.
  2. Toss the cooked salmon in the glaze then serve over the Green Giant® Restaurant Style Veggies & Rice Asparagus, Pea & Mushroom Risotto.
  3. Sprinkle with green onion and serve.