Air Fryer Salmon Fish Sandwich

Ingredients

Lemon-Caper Mayo:

  • ▢ 6tbspmayonnaise, I like Sir Kensington
  • ▢ 2tablespoonsdrained capers, minced
  • ▢ 2teaspoonsfresh lemon juice

For the Fish:

  • ▢ 16ouncesskinless salmon fillet, if frozen thawed, cut in 4 pieces
  • ▢ 1teaspoonkosher salt, divided
  • ▢ 2large egg whites, lightly beaten
  • ▢ 1cupseasoned panko*, or gluten free panko
  • Olive oil spray
  • ▢ 4whole wheat buns, or gluten free buns
  • ▢ 4butter lettuce leaves

Instructions

  • Combine the ingredients for the Lemon-Caper Mayo in a small bowl and refrigerate until ready to eat.
  • Pat the salmon dry with a paper towel. Cut the fish into 4 pieces, about 4 x 4 inches. Season with 1/2 teaspoon salt.
  • Place the egg whites in a shallow bowl.
  • In a second shallow bowl combine the panko with remaining 1/2 teaspoon salt.
  • Dip the fish into the egg whites, then the panko. Set aside.
  • Spray the basket with oil. Lay the fish on the basket in a single layer, in batches as needed.
  • Spray the tops of the fish with oil and air fry 400F 8 minutes, turning half way, until golden and crisp.
  • Serve fish on buns with lettuce and divide the sauce.

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