Miso Air Fryer Salmon Bites (Edit recipe)

These salmon bites are not only quick and easy to prepare but also a nutritious option for any meal. Serve them as an appetizer, add them to salads or bowls, or enjoy them as a protein-packed snack. With their irresistible taste and texture, these Miso Air Fryer Salmon Bites are sure to become a new favorite!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	389
Fat:	24 g
Carbohydrates:	19 g
Protein:	25 g
Cholesterol:	54 g
Sodium:	782 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

by hollysbestlife

Serves: 4

Ingredients

Salmon

1 lb Wild Caught Salmon Filet, skinned, diced
1 Tbsp Extra Virgin Olive Oil
1 Tbsp White Miso Paste
1 Tbsp Coconut Aminos
1 tsp Coconut Sugar
.5 tsp Garlic Powder
0.25 tsp ground Ginger
1 pinch Salt and Pepper

Miso Dressing

0.5 cup Unsweetened Cashew Butter
1.5 Tbsp Coconut Aminos
1 Tbsp White Miso Paste
1 Tbsp Rice Wine Vinegar
1 Tbsp Lemon Juice
.5 Tbsp Pure Maple Syrup
.5 cup Water, to thin as desired
1 clove Garlic

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Salmon:
Prepare the Marinade:
In a bowl, whisk together the, olive oil, coconut aminos, miso paste, coconut sugar, ginger, S & P, and garlic until smooth.
Add the salmon pieces to the bowl and gently toss to coat them evenly with the marinade. Cover and refrigerate for at least 15-30 minutes to allow the flavors to marinate
Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the marinated salmon bites in a single layer in the basket, ensuring they are not overcrowded. You may need to cook them in batches depending on the size of your air fryer.
Cook the salmon bites at 400°F (200°C) for 7-10 minutes, shaking the basket halfway through to ensure even cooking. The salmon should be crispy on the outside and tender inside.
Dressing:
Add the cashew butter, miso paste, rice vinegar, lemon juice, maple syrup, coconut aminos, and garlic to a blender or food processor.
Add Water:Pour in 1/2 cup of water and blend until smooth and creamy. If the dressing is too thick, add more water a tablespoon at a time until you reach your desired consistency.
Season: Taste and adjust seasoning with salt and pepper if needed.
Serve or Store:Use the dressing immediately, or store it in an airtight container in the refrigerator for up to a week.