Protein Swap | Air Fryer Crispy Bagel-Spiced Salmon
Lemon-Parmesan Brussels, Radish & Couscous Salad
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Bageliciousness ahead! The classic components of the everything bagel—sesame, poppy, onion and garlic—give this dish its character. Salmon is coated in the spices, plus a sprinkling of Parmigiano Reggiano, over a layer of lemony mayo. It comes out of the air fryer wonderfully crispy and cheesy—with less oil and less mess than traditional frying techniques. Rev up the energy with zesty-umami couscous salad, which gets intriguing texture from shaved Brussels sprouts and radishes.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 100g Radishes
- 200g Brussels sprouts
- 1 Lemon
- 30ml Mayonnaise
- 30g Panko
- 100g Couscous
- 25g Parmigiano Reggiano (contains rennet)
- 10g Bagel Shop spices (sesame seeds, poppy seeds, onion, garlic)
Contains: Eggs, Milk, Salmon, Sesame, Wheat
You will need:
Small pot (or kettle)
Zester
Oil
Salt & pepper (S&P)
Large heatproof bowl
Air fryer
Parchment paper
Total Fat
62 g
Saturated Fat
10 g
Sodium
240 mg
Total Carb
63 g
Sugars
4 g
Protein
43 g
Fibre
9 g
Preparation
Prepare the salmon
Preheat the air fryer to 400°F. Lightly oil the basket. In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Zest and juice the lemon. Pat the salmon dry with paper towel; season with S&P. In a shallow bowl, combine the panko, spices, ⅓ of the cheese and a drizzle of oil. In a second shallow bowl, combine the mayo, 1 tbsp of the lemon juice (double for 4 portions) and S&P. Working one at a time, coat the salmon in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Fry the salmon
Place the salmon* on a small piece of parchment paper in the air fryer basket and fry, 4 to 6 min., until browned and cooked as desired. Transfer to a paper towel-lined plate; season with S&P.
Cook the couscous
Meanwhile, in a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Halve the radishes lengthwise; thinly slice crosswise.
Make the couscous salad
In a large bowl, combine the lemon zest (start with ½), remaining lemon juice and cheese, and 3 tbsp oil (double for 4 portions). Add the couscous, Brussels sprouts, radishes and S&P; stir well.
Plate your dish
Divide the couscous salad between your plates. Top with the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
