Sesame Salmon with Roasted Kimchi, Broccoli, and Shiitakes

We paired spicy cabbage kimchi, a popular Korean condiment, with salmon for this piquant and satisfying one-pan supper. Pan? An air fryer’s wire basket doesn’t allow for cooking with juicy ingredients like kimchi so we placed chopped kimchi, broccoli, and shiitake mushrooms—tossed with fresh ginger, mirin, soy sauce, and sesame oil—in a small cake pan and set that in the basket to cook. Flavorful liquid didn’t drip away into the base but collected in the bottom of the pan instead and kept our ingredients moist. Once the vegetables were softened and lightly browned, we placed salmon pieces topped with toasted sesame seeds on them to air-fry. The tartness and gentle heat of the pickled cabbage made a flavorful contrast to the rich sesame-crusted fish. If using wild salmon, cook it until it registers 120 degrees. You will need a 6-inch round nonstick or silicone cake pan for this recipe; before starting this recipe, confirm your air fryer allows enough space for the pan.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start rice.

Step 2

Combine kimchi, broccoli, mushrooms, mirin, ginger, soy sauce, and oil in bowl. Transfer kimchi mixture to 6-inch round nonstick or silicone cake pan and spread into even layer. Place pan in air-fryer basket and place basket into air fryer. Set temperature to 400 degrees and cook until vegetables are softened and lightly browned, 8 to 14 minutes, stirring halfway through cooking.

Step 3

Pat salmon pieces dry with paper towels and sprinkle tops with sesame seeds, pressing gently to adhere. Arrange salmon on top of kimchi mixture. Return basket to air fryer and cook until salmon is lightly browned and center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 10 minutes. Remove pan from air fryer. Sprinkle salmon with scallion and drizzle with extra oil. Serve.