Menu
by The Team
For the salmon:
4 salmon fillets (about 180g each), skin removed
1 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
For the Bang Bang sauce:
⅓ cup mayonnaise (Kewpie or regular)
2 tbsp sweet chilli sauce
1 tbsp Sriracha (adjust to taste)
1 tsp honey or maple syrup
1 tsp rice vinegar or lime juice (optional)
For the crispy potatoes:
500g baby potatoes, quartered
1½ tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
Salt and pepper, to taste
For the rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
1 tsp butter or oil (optional)
To garnish:
Spring onions, finely sliced
Toasted sesame seeds
Lime wedges
Rinse the rice under cold water until the water runs clear.
In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes, or until the water is absorbed.
Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
Toss quartered potatoes in olive oil, garlic powder, paprika, salt and pepper.
Place in the air fryer basket in a single layer and cook at 200°C for 15–18 minutes, shaking halfway through, until golden and crispy. Set aside and keep warm.
While the potatoes are cooking, pat salmon fillets dry. Rub with olive oil, garlic powder, paprika, salt and pepper.
After potatoes are done, cook the salmon at 200°C for 7–10 minutes, or until cooked through and lightly crisped. No need to flip.
In a small bowl, whisk together mayonnaise, sweet chilli sauce, Sriracha, honey, and vinegar until smooth and creamy.
Spoon rice onto each plate. Add crispy potatoes on the side.
Top with the air-fried salmon and drizzle generously with Bang Bang sauce.
Garnish with sliced spring onions, sesame seeds, and lime wedges.
Add a side of quick pickled cucumber or shredded slaw for freshness.
For extra crunch, top salmon with crushed roasted peanuts before adding sauce.
