serves: 2
cook time: 40 minutes
WHAT YOU’LL NEED:
8 oz high quality salmon
1/2 cup sushi rice, uncooked
1/2 cup cubed mango
1/2 cup edamame, no shells
1/8 cup finely diced red onion
1 medium broccoli crown, cut into florets
4 cloves garlic, crushed
4 Tbsp avocado oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp citrus ponzu
1 Tbsp furikake
1 tsp sesame seeds
lemon squeeze
HOW TO MAKE IT:
1 // cook rice according to packaging. boil another pot of water + cook edamame if bought frozen
2 // make mango edamame salad. cube mango + add to a small bowl with finely diced red onion, cooled edamame + squeeze of lemon. set aside for now
3 // prep broccoli, chopping into florets + seasoning with a drizzle of avocado oil, soy sauce, a pinch of salt + fresh cracked pepper. also prep salmon, seasoning with a pinch of salt + pepper first, then crushing 4 cloves of garlic + spreading a thin layer on top of each piece
4 // season rice with furikake, rice vinegar + citrus ponzu. stir to combine then using your hands, form into patties with a flat top + bottom, no more than an inch or so thick
5 // preheat your air fryer, a pan for the rice patties + a pan for the salmon. drop the rice patties in a pan with a bit of avocado oil + let sit on one side till golden brown (about 5 minutes). slide the broccoli in the air fryer, now put the salmon in a pan with some avocado oil top side down first for about 5 minutes, then flip to finish cooking thru.
6 // components should all be done around the same time, so plate all that’s hot, add on top the mango edamame salad + eat up!
TIPS:
use the whole mango + double the edamame + red onion to have extra salad for later, or use the rest of your mango in a smoothie. also, cook your rice ahead!
ENJOY + remember to tag @eatingwellwithkel when you make it!