If you walk into a college student's apartment, often you will find an air fryer on top of their counter. In the last decade, the air fryer industry has boomed and has been a staple in most households. The reason for this is because of the convenience and efficiency it provides to the consumer. It can cook a meal at almost half the time it typically would, and this includes frozen food as well! Instead of waiting for your oven to heat up or the pan on the stove, within minutes the air fryer will be ready to use. This is because most of the air stays inside the machine and does not escape.
Last year was my first time having an air fryer in my kitchen. Not only did I love the way my food tasted from it but also the little maintenance it requires. There was no need to take out any pots, pans, or baking trays. I put my dinner on parchment paper and when it was ready, I simply threw the parchment away. This kept the air fryer clean and prevented cross-contamination with other meals prepared.
One of my favorite recipes to make in the air fryer is salmon. To begin, I remove the skin of the salmon and cut it into about 1–2-inch cubes. In a small bowl, I marinate the salmon pieces in olive oil, salt, black pepper, and hot honey. I personally like the hot honey to give it a sweeter taste. After about 15 minutes, I transfer the salmon pieces onto parchment paper and put them in the air fryer at 380° F for 15 minutes for a crispier feel. If your air fryer has a shellfish setting, you can cook it on that too! While cooking, I make 2 cups of basmati rice and dice mango, avocado, and cucumbers. When your salmon is cooked to desire, put it on all your plate with the prepared ingredients. If you are a sushi fan like me, you can put the food in seaweed snacks and make them into little hand rolls!