Salmon and orange pair beautifully together, and here we use the citrus in two ways. First, orange marmalade and Dijon mustard make a tangy-sweet glaze for the fish. Then, a salsa made with avocado, scallion and orange segments finishes the dish for a pop of freshness and color.

EatingWell.com, November 2022

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Credit: Photographer: Brie Passano, Food Stylist: Greg Luna

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper. 

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  • Mince white parts of scallions, then thinly slice green parts; set the green parts aside. Combine the scallion whites, marmalade, mustard and crushed red pepper to taste in a small bowl.

  • Arrange the salmon, skin-side down, in a single layer on the foil. Brush tops and sides with the marmalade glaze. Transfer the salmon on the foil to the air-fryer basket. Cook until the fish flakes easily with a fork, 10 to 14 minutes (or 4 to 6 minutes per 1/2-inch thickness).

  • Meanwhile, suprême oranges into a medium bowl (see Tip). Squeeze the juice from the orange membranes into the bowl. Add avocado and the reserved sliced scallion greens. Serve the salmon with the salsa.

Equipment

Air fryer

Tip

To suprême oranges, cut a thin slice off the top and bottom with a large sharp knife. Place the orange on a cutting board; remove the peel and the white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.

Nutrition Facts

1 salmon fillet & 1/3 cup salsa
300 calories; protein 25g; carbohydrates 23g; dietary fiber 5g; sugars 16g; fat 13g; saturated fat 2g; mono fat 7g; poly fat 2g; cholesterol 52mg; vitamin a iu 533IU; vitamin b3 niacin 10mg; vitamin b12 5mcg; vitamin c 42mg; vitamin d iu 493IU; vitamin e iu 3IU; folate 71mg; vitamin k 27mg; sodium 308mg; calcium 52mg; iron 1mg; magnesium 54mg; phosphorus 335mg; potassium 808mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 15mg; selenium 36mcg.
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