Recipes

Blackened Salmon with Cucumber-Avocado Salsa

Cuisine: American

Type: Light Meal

Serves: 4

Source:	Skinnytaste Airfryer Cookbook
Attributes:	Book
Comments:	We love using our air fryer as a substitute for frying in oil. It doesn't work for everything fried, but sure works well for this recipe. You could use store-bought blackening spices to make this even easier, but we prefer to make our own.
Serving Suggestions:

Ingredients:

For the salmon:

1 tbs. sweet paprika
1/2 tsp. cayenne pepper (more if you want it spicy)
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Olive oil spray
4 (6 oz. each) wild salmon filets, with skin

For the cucumber-avocado salsa:

2 tbs. chopped red onion
1-1/2 tbs. fresh lemon juice
1 tsp. extra-virgin olive oil
1/4 tsp. plush 1/8 tsp. kosher salt
Freshly ground black pepper
4 Persian (mini) cucumbers, diced
6 oz. Hass avocado (1 large), diced

Instructions:

1. In a small bowl, combine the paprika, cayenne, garlic powder, oregano, thyme, salt, and black pepper. Spray both sides of the fish with oil, then rub it all over. Coat the fish all over with the spice mix.

2. In a medium bowl, combine the red onion, lemon juice, olive oil, salt, and pepper to taste. Let stand for 5 minutes, then add the cucumbers and avocado.

3. Preheat air fryer to 400°F.

4. Working in batches, if necessary, arrange the salmon fillets skin side down in the air fryer basket. Cook until the fish flakes easily with a fork, 5 to 7 minutes, depending on the thickness of the fish. Serve topped with the salsa.

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