Using the air fryer in the summer is ideal as it cooks food much quicker, meaning the kitchen will not heat up as much.
Salmon and a warm potato salad is also a delicious meal option when the weather is warm, as it is lighter but still filling and healthy.
The recipe notes said: “A honey and mustard glaze complements both the salmon and the warm potato salad.
“To serve the salmon with other sides, simply halve the glaze quantity.”
This recipe serves four and is ready from start to finish in under half an hour, ideal for a busy family or dinner party.
How to make air fryer salmon and warm potato salad
Ingredients:
500g small new potatoes, larger ones halved
Four salmon fillets approx 150g each
250g green beans, trimmed
250g sugar snap peas
One long shallot, finely chopped
Two tablespoons white wine vinegar
Salt and freshly ground black pepper
For the glaze:
Three tablespoons of runny honey
Three tablespoons of wholegrain mustard
Method:
Half-fill a large saucepan with water, bring to a boil and then preheat the air fryer to 200C.
For the glaze, mix together the honey and mustard in a medium-large mixing bowl before transferring half of the glaze to a smaller container and season it well.
When the water is boiling, add the potatoes and cook for seven minutes. Line the air fryer basket with baking paper that covers the bottom and sides.
Put the salmon, skin-side down on the paper and brush the salmon with the honey-mustard glaze.
Air fry for six minutes and then check to see if it is cooked. If it isn’t, cook it for one minute more, or until cooked through.
When the potatoes have boiled for seven minutes, add the green beans and sugar snap peas before cooking them for a further three to four minutes.
Drain the vegetables well and stir in the shallot, vinegar and some seasoning into the reserved honey-mustard glaze.
Tip in the hot vegetables and gently stir to coat the dressing. Using the baking paper sides, lift the salmon up from the air fryer and serve with the warm potato and vegetable salad.
