Air Fryer Salmon Bowls with Turmeric Rice
Serves 3
15 mins prep
30 mins cook
45 mins total
These Salmon Bowls are full of flavor from the turmeric rice and Shawarma marinade. They are healthy, and so easy to whip up with your Air Fryer.
For the turmeric rice
For the salmon
For serving
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For the rice
Pot over medium heat and add olive oil. Once warm, add diced onion and cook 4-5 minutes to soften.
Stir in turmeric powder, curry powder and salt and cook for 1 minute, stirring frequently.
Stir in the rice and stir frequently, until the rice is evenly coated, about 1 minute.
Stir in the broth and bring to a simmer over medium high heat. Turn to low heat and cook until the rice is tender and the liquid is absorbed, about 15-18 minutes. Remove from the heat, fluff with a fork and put the lid on for 10 minutes. After 10 minutes, remove the lid and fluff with a fork and set aside.
For the salmon
Prepare the other bowl toppings first and set aside (slice radishes and set aside other ingredients depending on your toppings preference: labneh, hummus, tabbouleh, pickled radishes, mixed olives).
While the rice is cooking, prepare the salmon. Pat the salmon dry with a paper towel and then cut the salmon into 1 inch cubes. Add the cubes of salmon to a bowl and drizzle with 1 tbsp avocado oil.
Dunk the salmon cubes into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to the salmon and set aside on a plate.
Add the salmon cubes to the air fryer basket and make sure they’re not overlapping (air fry in batches if needed). Air fry 400F for 6-8 minutes (depending on level of doneness you prefer), flipping halfway through.
Prepare the bowl.
