Umami Miso Glazed Salmon Bowl

Ingredients

• 4 salmon fillets (150g each)
• 2 tbsp miso paste
• 1 tbsp honey
• 1 cup shelled edamame (fresh or frozen)
• 200g mushrooms, sliced
• 400g baby potatoes, halved
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, mix miso paste, honey, salt, and pepper. Brush each salmon fillet with the miso glaze and set aside.

3. 3

   Place the halved baby potatoes in the air fryer basket, drizzle with olive oil, and season with salt and pepper. Cook for 12 minutes, shaking the basket halfway through.

4. 4

   After the potatoes have cooked for 12 minutes, add the sliced mushrooms to the basket with them. Shake gently and continue cooking for another 8 minutes.

5. 5

   At the 4-minute mark, add the edamame to the basket (with the potatoes and mushrooms), ensuring even cooking. Cook until all components are perfectly tender and golden.

6. 6

   Once everything is cooked, remove the basket and add the salmon fillets to the air fryer (you may need to do this in batches if your fryer is small). Cook for 8 minutes, or until the salmon is thoroughly cooked and flakes easily.

7. 7

   Let the salmon rest for 2 minutes. Serve by placing a layer of baby potatoes, mushrooms, and edamame in a bowl, topping with the miso-glazed salmon, and adding a squeeze of fresh lemon juice.

Swaps & variations

• Tofu for salmon (use firm tofu)
• Quinoa for baby potatoes (sprinkle cooked quinoa on the bowl)
• Snap peas instead of edamame

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer for 5 minutes at 180°C (356°F).