Ingredients
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3
-
6
-
2
-
1
-
12
-
4
-
1
-
-
-
-
-
-
-
-
Directions
,Ill take wild salmon over farmed any day, preferably Alaskan. I usually get disappointed when I order out because I know I can make it better. The reasons are, they usually overcook it, and many restaurants dont have wild salmon as an option. This makes all, and I mean ALL, the difference in quality, taste and the health benefits.,You can marinate this for 10 minutes, or as long as 8 hours.,If using frozen salmon, thaw in the refrigerator the night before.,Always buy salmon from your trusted fishmonger. Its best to buy it fresh and freeze yourself.,Air Fryer Salmon with Maple Soy Glaze,Salmon Avocado Salad,Basil Parmeson Crusted Salmon,Baked Salmon with Fresh Herbs,Seattle Smoked Salmon Chowder
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Steps
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1
Done
|
Add the Salmon and Mix to Coat Refrigerate For 15 T0 60 Minutes, or Up to 8 Hours |
|
2
Done
|
Preheat Oven 450f. |
|
3
Done
|
Remove Salmon, Reserving the Marinade. |
|
4
Done
|
Toss Asparagus With Oil and Season With Salt. Transfer Asparagus to a Large Sheet Pan Along With the Salmon Skin Side Down and Cook Until Tender and Cooked Through, About 10 to 12 Minutes. |
|
5
Done
|
Meanwhile, Place the Marinade in a Small Pot, Bring to a Boil and Simmer on Low Until Thickened and Reduced by Half, About 8 to 10 Minutes. |
|
6
Done
|
Spray a Large Skillet With Oil. Cook the Cauliflower Rice in a Skillet Over Medium-High Heat Until Tender, 4 to 6 Minutes. |
|
7
Done
|
to Serve, Divide the Cauliflower Rice, Top With Salmon and Asparagus and Drizzle With the Glaze. Sprinkle With Sesame Seeds, If Desired. |
