Recipe Ingredients
- 2 (6 oz. or 8 oz.) frozen salmon filets, thawed
- 2 tablespoons teriyaki sauce, plus more for serving
- 2 cups frozen broccoli florets
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked long-grain white rice, kept warm
- 1/2 English cucumber, matchsticks
- 1 green onion, thinly sliced on a bias
- 2 tablespoons fresh cilantro leaves
- Sesame seeds, for garnish
Recipe Directions
- Preheat air fryer to 400°F and coat air-fryer basket with nonstick cooking spray. Place salmon filets in air-fryer basket, skin-side-down. Place broccoli around salmon in an even layer. Drizzle broccoli and salmon with olive oil. Season with salt and pepper.
- Brush salmon with teriyaki sauce. Cook for 7 to 9 minutes, until broccoli is tender, and salmon is light golden-brown, and internal temperature reaches 145°F.
- Divide rice between 2 bowls. Top evenly with salmon, broccoli, cucumbers, cilantro, green onions and sesame seeds. Drizzle with teriyaki sauce. Serve and enjoy.
