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.

Salmon Fried Rice

Ingredients

• ▢ 4ounceswild salmon fillet, skinned
• ▢ 1teaspoonsesame oil, divided
• ▢ 1large or 2 small scallions, thinly sliced, whites and greens separated
• ▢ 1/2cup cooked cold rice, preferably brown short grain
• ▢ 3/4cupcauliflower rice, fresh or frozen
• ▢ 1large egg, beaten
• ▢ 1/2tablespoonsoy sauce, or gluten-free Tamari
• ▢ Sriracha or Chile-garlic sauce, optional for serving

Instructions

• Cook salmon in a skillet over medium-high heat about 5 minutes on each side. Set aside and flake the salmon into small chunks with a fork. Wipe the skillet.
• Heat 1/2 teaspoon of the oil in a medium nonstick skillet over medium-high. Add scallion whites and cook, stirring, until fragrant, about 1 minute.
• Add the rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy. Add the cauliflower rice, continue to cook, stirring occasionally, 2 to 3 minutes, or until combined.
• With a spoon or spatula, push the rice to one side of the skillet. Crack the egg onto the other side.
• Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice, cauliflower and egg to thoroughly combine. Stir in the soy sauce and sesame oil.
• Gently fold in the reserved salmon and toss, serve immediately garnished with scallion greens. Serve with sriracha sauce, if desired.

Cajun Fried Rice

Ingredients

• ▢ 4teaspoonsvegetable or grapeseed oil, divided
• ▢ 12ounceschicken andouille sausage, sliced into rounds or half-moons
• ▢ 8ouncespeeled shrimp, deveined and chopped
• ▢ 1teaspoonlow-sodium Cajun seasoning blend ▢ ½ white or yellow onion, diced
• ▢ 2cupscauliflower rice, thawed frozen, or fresh
• ▢ ¼teaspoonkosher salt
• ▢ 4scallions, thinly sliced, whites and greens separated
• ▢ 4clovesgarlic, minced or grated
• ▢ 3cupscooked brown rice, preferably day-old or thawed frozen
• ▢ 2tablespoonslow sodium soy sauce or gluten-free tamari
• ▢ 3large eggs, beaten
• ▢ Sriracha and/or Louisiana-style hot sauce, optional for serving

Instructions

• In a large pan, heat 1 teaspoon oil over medium-high heat.
• When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
• Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
• Add 1 teaspoon oil to the pan and decrease the heat to medium.
• Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
• Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It’s OK if the shrimp isn’t completely cooked through at this stage.
• Push everything to one side of the pan.
• Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
• Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
• Continue to cook, stirring occasionally, just until the rice is heated through.
• Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
• Add the reserved andouille sausage to the pan and stir everything to incorporate.
• If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.

Air Fryer Cajun Shrimp Dinner

Ingredients

1 tablespoon Cajun or Creole seasoning

24 (1 pound) cleaned and peeled extra jumbo shrimp

6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa*, sliced

1 medium zucchini, 8 ounces, sliced into 1/4-inch thick half moons

1 medium yellow squash, 8 ounces, sliced into 1/4-inch thick half moons

1 large red bell pepper, seeded and cut into thin 1-inch pieces

1/4 teaspoon kosher salt

2 tablespoons olive oil

Instructions

In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.

Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.

Preheat the air fryer 400F.

In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.

Set aside, repeat with remaining shrimp and veggies.

Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.