credits unknown
Ingredients
- 1.5 lbs salmon
- 2 tsp Old Bay seasoning
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1 cup panko bread crumbs + dashes of paprika, chili powder and Old Bay
- 1 cup flour
- 2 eggs, whisked
Chipotle yogurt
- 1/2 cup Greek yogurt
- 2 chipotle peppers
- Juice from 1 lime
- 2 tbsp parsley or cilantro
- 1/2 tsp paprika
- Squeeze of honey, to taste (optional)
- Salt and pepper, to taste
Instructions
- Season the salmon. Cut the salmon into slightly bigger than bite size pieces. Combine seasonings in a small bowl and toss the salmon in the seasonings.
- Create the crust. Prepare your stations – one bowl for flour, one for egg wash, one for panko bread crumb and seasonings. Evenly coat each salmon bite in flour, then dip into the egg wash, and finish by evenly coating in the bread crumb dish.
- Cook the salmon. Place salmon bites on parchment paper and cook in an air fryer until slightly browned (7-10 minutes).
- Make the chipotle yogurt. In a blender, combine all yogurt ingredients and blend until smooth. Add rice vinegar to thin it out to desired consistency.
- Plate! Once salmon is done cooking, place in bowls with quinoa or rice. Top with chipotle yogurt and green onions.
Natalie’s notes
Made 7/8/24. Salmon made great leftovers and did not get too fishy in the air fryer.
Photo credits to Daisy Klaess
