AIR FRYER SALMON SALAD WITH CORN, GREEN BEANS AND RADISHES

Air Fryer Salmon Salad with Corn, Green Beans and Radishes image

What better way to cook salmon than in the air fryer? It's quick and the skin gets super crispy while the fish remains moist. This salad is not only filling but bright and refreshing thanks to plenty of vegetables and a zippy vinaigrette packed with fresh herbs.

Provided by Danielle Alex

Time 25m

Yield 2 servings

Number Of Ingredients 21

Ingredients

Kosher salt and freshly ground black pepper
Two 6-ounce fillets skin-on salmon, blotted dry with paper towels
1 teaspoon plus 1/4 teaspoon seafood seasoning, such as Old Bay
3 ounces green beans, trimmed
3 ounces wax beans, trimmed
1 tablespoon extra-virgin olive oil
1 ear fresh corn, shucked and kernels cut from the cob
8 ounces (about 6 cups) salad greens
2 large radishes (about 2 ounces), thinly sliced
1/4 cup white wine vinegar
1 small shallot, chopped
1 lemon, zested
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup avocado oil
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped tarragon

Steps:

Start the salmon salad: Bring a medium pot of water to a boil. Add a large pinch of salt.
Make sure the crisping tray is in the air fryer drawer and preheat it to 390 degrees F for 3 minutes.
Meanwhile, sprinkle the salmon with the 1 teaspoon seafood seasoning, a large pinch of salt and 1/4 teaspoon pepper. Place the salmon, skin side up, in the air fryer and cook for 9 minutes. Check the salmon and, if desired, cook for up to 3 more minutes to your desired doneness.
While the salmon cooks, prepare the beans. If the green and wax beans are roughly the same size you can cook them together, otherwise cook separately. Cook the beans in the boiling water until tender, 3 to 4 minutes. Remove the beans from the water with a spider or slotted spoon, transfer to a medium bowl, and set aside.
Heat the olive oil in a medium skillet over medium-high heat. Add the corn, remaining 1/4 teaspoon seafood seasoning, and a pinch of salt. Cook, stirring occasionally, until the corn starts to brown, about 3 minutes. Transfer to a small bowl and set aside.
For the vinaigrette: Combine the vinegar, shallot, lemon zest, lemon juice, Dijon, salt and pepper in a blender. Slowly turn on high for a few seconds until the shallot pieces are quite small and the mixture looks homogeneous. Turn the blender down to low, and slowly drizzle in the olive oil and avocado oil, and blend until smooth. Add all the herbs and pulse a few times to blend in the herbs. Pour into a liquid measuring cup.
Finish the salmon salad: Toss the salad greens with 1/4 cup of the vinaigrette in a large bowl. Season with salt and black pepper. Taste the greens and add more vinaigrette, if needed. Start composing each salad by plating the greens, then sprinkle each with the corn, radishes, and beans. Top each salad with 1 of the salmon fillets, skin side up, so it remains crispy.