Firecraker Salmon Skewers

Name: Firecraker Salmon Skewers
Total time: 30 min
Ingredients: 2 tbsp Soy sauce; 1 tbsp Brown sugar; 1 tbsp Chili pepper, paste; 4 tsp Sriracha sauce; 1 tsp Ginger, grated; 3 cloves Garlic, minced; 1 lb Salmon, boneless skinless; 2 Bell pepper; 1 Lemon, thinly sliced; ¼ cups Mayonnaise; 1 tbsp Hot sauce; 2 cups Rice, cooked; ½ Cucumber, thinly sliced; 1 tbsp Sesame seed, toasted; 1 tbsp Chive, finely chopped

By Tasty · 30 min

Ingredients

Soy sauce2 tbsp
Brown sugar1 tbsp
Chili pepper · paste1 tbsp
Sriracha sauce4 tsp
Ginger · grated1 tsp
Garlic · minced3 cloves
Salmon · boneless skinless1 lb
Bell pepper2
Lemon · thinly sliced1
Mayonnaise¼ cups
Hot sauce1 tbsp
Rice · cooked2 cups
Cucumber · thinly sliced½
Sesame seed · toasted1 tbsp
Chive · finely chopped1 tbsp

Instructions

Soak 4 wooden skewers in water for 10 minutes.
In a medium glass bowl, whisk the soy sauce, brown sugar, chili paste, sriracha, ginger and garlic until combined.
Add the salmon cubes to the marinade and toss gently to coat. Marinate for 10 minutes.
Thread the salmon, bell pepper pieces and lemon rounds alternately onto 4 skewers, with 4–5 salmon pieces per skewer.
Preheat the air fryer to 400°F (200°C). Arrange the skewers in a single layer in the basket and cook 12–15 minutes, flipping halfway, until the salmon is cooked through and lightly charred at the edges.
Meanwhile, whisk the mayonnaise, sweet chili sauce, sriracha and lemon juice in a small bowl.
Divide the cooked rice and cucumber slices among plates, top with the skewers and drizzle with the sauce. Sprinkle with sesame seeds and chives.

Summarized from Tasty's video. Watch it for the details.

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Garlic Ginger Lemon Rice Bell pepper Brown sugar Cucumber Salmon

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