Classic dishes from around the world made healthy and in minutes using an air fryer
Teriyaki Salmon Parcels
Serves: 4
Prepare: 5 minutes plus
marinading time
Cook: 6-9 minutes
4 salmon fillets, skinned
2 tsp toasted sesame seeds
2 spring onions, thinly sliced
Boiled rice or noodles, to serve
Pak choi or sugar snap peas, to serve
For the teriyaki marinade:
2 tbsp soy sauce
1 tbsp mirin
1 tbsp clear honey
1 tbsp sweet chilli sauce
1 tsp sesame oil
1 garlic clove, crushed
2.5cm piece of fresh root ginger,
peeled and grated
1. Make the marinade: put all the ingredients in a large bowl and mix them well.
2. Pat the salmon fillets dry with kitchen paper and add them to the marinade. Turn them gently until they are completely covered. Chill them in the fridge for 15-30 minutes.
3. Heat the air fryer to 200°C/400°F.
4. Line the air fryer basket with kitchen foil or baking parchment. Place the salmon fillets in the basket in a single layer, leaving a little space between them – you may have to cook them in batches depending on the size of your air fryer. Cook the fillets for 6-9 minutes until they are tender and the flesh starts to flake.
5. Serve the salmon sprinkled with sesame seeds and spring onions with noodles or rice and some green vegetables on the side.
Piri Piri Chicken
Serves: 4
Prepare: 20 minutes, plus
marinating time
Cook: 18-20 minutes
3 sprigs of thyme, leaves only
3 red chillies, deseeded and chopped
3 garlic cloves, peeled
2 tsp sweet paprika
1 tbsp red wine vinegar
1 tbsp olive oil
1 small lemon or lime, grated zest
and juice
4 chicken legs (drumsticks and thighs)
on the bone, skin on
Sea salt and freshly ground
black pepper
Baked potatoes or rice, to serve
For the coleslaw:
200g white (or mixed red and
white) cabbage, thinly shredded
2 large carrots, grated
1 small bunch of spring onions,
chopped
1 red apple, cored and diced
30g walnuts, chopped
Handful of parsley, chopped
115g mayonnaise
Juice of ½ small lemon
1. Make the piri piri marinade: pound the thyme leaves, chillies, garlic and sweet paprika to a paste in a pestle and mortar. Stir in the vinegar, olive oil and citrus zest and juice.
2. Put the chicken legs in a bowl and pour over the marinade. Turn the legs in the mixture and then cover and chill them in the fridge for at least 2 hours or, ideally, overnight.
3. Make the coleslaw: mix together the cabbage, carrots, spring onions, apple, walnuts and parsley. Gently stir in the mayonnaise and lemon juice and season to taste.
4.
