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.