Air-fried Crispy Skin Salmon with Lemon and Capers

Entering April, the temperature in Singapore has been hovering over 30°C for a week.  A meal cooked on a hot stove has become a challenge for me.  Anything quick and easy for dinner?  This Salmon recipe from Canada Living seems a perfect choice. 

Instead of cooking salmon on a grill or a skillet, I used Airfryer, which makes cooking salmon truly a breeze. Simply airfry Salmon for 7-8 minutes, the skin went lovely and crisp and the flesh was soft and delicious. Drizzle with fresh squeezed lemon juice,  the flavor is boosted instantly.

I served salmon on herbed potato mash as kids are craving for it. Also prepared some boiled long beans. The potato mash and long beans are cooked in microwave.  Without having to stand in front of a hot stove, this delicious dish is served within half an hour. So simple but so scrumptious.

CRISPY SKIN SALMON WITH LEMON AND CAPERS

Ingredients

• 4 salmon fillets (150g each)
• 1 pinch salt
• 1 pinch pepper
• 2 teaspoons olive oil
• 1 tablespoon capers
• 1 medium lemon

Potato Mash:

• 500-600g Holland, peeled
• 1/2 cup milk
• 1 tablespoon dried dill
• 2 tablespoon olive oil
• Pepper and salt for taste

Directions:

Potato Mash:

1. Place potatoes in a microwave-safe container. Add water and salt .  Microwave until tender, ~10 minutes. 
2. Drain and return to the bowl.  Reserve 1/2 cup of the cooking water.
3. With potato masher, mash together potatoes, milk, dill, olive oil, pepper and salt, adding as much of the reserved cooking liquid as needed for smooth consistency.  

Salmon:

1. Preheat airfryer at 180°C
2. Sprinkle salmon with salt and pepper, drizzle with olive oil.  Arrange the fish fillets on airfryer grill pan. Skin side down.
3. Place capers on top the salmon.  Airfry for 7-8 minutes @180 degC until fish flakes. Remove to plate, drizzle with lemon juice.
4. Serve on potato mash.

Recipe adapted here