Air Fryer Sockeye Salmon with Creamy Mushroom Sauce
Sockeye salmon fillets quickly cooked in an air fryer, served with a creamy mushroom and cherry tomato sauce. A healthy and flavorful recipe perfect for an easy dinner.
Steps
- 1
Rinse the salmon fillets and pat them dry with paper towels. Using tweezers or your fingers, remove any small bones. Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper.
- 2
Preheat the air fryer to 200°C (400°F). Lightly spray the basket with oil. Place the fillets skin-side down and cook for 7-9 minutes, until the flesh flakes easily with a fork (internal temperature reaches 63°C/145°F).
- 3
Heat the remaining oil in a skillet. Place the salmon skin-side up and sear for 2 minutes over medium heat. Carefully flip and cook for another 3 minutes on the other side.
- 4
Remove the salmon from the skillet. Add the sliced mushrooms and cherry tomatoes, sauté for 3-4 minutes over medium heat, stirring occasionally.
- 5
Pour the cream into the skillet, stir, and reduce the heat. Let it simmer gently for 2-3 minutes. If the sauce is too thick, add a splash of water. Return the salmon to the skillet, cover, and cook on low heat for another 5-6 minutes.
- 6
The salmon is done when the flesh is opaque and flakes easily. Do not overcook, or it will dry out. Squeeze lemon over the top and serve immediately.
Shopping list
450g sockeye salmon fillets (4 pieces), 1/2 tsp salt, black pepper to taste, 1-2 tbsp olive oil, 1/2 lemon (optional), 120ml (1/2 cup) cooking cream (optional), 1 cup (150g) sliced mushrooms (optional), 4-5 cherry tomatoes (optional), 1/2 tsp dried thyme (optional)
Recipe story
Sockeye salmon originates from the Pacific Ocean and is prized for its deep red flesh and rich flavor. In North American cuisine, salmon is often paired with creamy mushroom sauces, a combination that gained popularity in fine dining restaurants. This recipe adapts the traditional preparation to an air fryer, preserving the tender texture and natural flavors.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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