I hope you’re not tired of me sharing salmon recipes, but it’s my favorite fish to make at home (we have a great fish monger in Jersey City that has the best salmon) and definitely one of the easier, fool-proof seafoods to make at home.
I love making salmon in the air fryer, because it’s very hands-off and allows you to perfectly cook the salmon on the inside, while maintaining a slightly crispy texture on the outside. It’s the best of both worlds and air frying is easy – just spritz the air fryer tray with cooking spray, place in the salmon, and start!
You can definitely cook the salmon in the curry sauce, but I find that cooking the salmon separately yields a better texture (and flavor!) Plus, as you cook the salmon, you make the curry sauce, so everything comes together in the end at the same time.
Cauliflower soaks up the curry flavors as it cooks and softens, so every bite has a bit of curry. Don’t skip the fresh herbs, as they add a final burst of flavor and bring out the curry aromas. And of course, the rice soaks up more flavor for hearty bites.
Air Fryer Salmon in Green Curry Cauliflower Sauce
- 1 ½ pounds skinless salmon cut into 4-inch pieces
- salt and pepper
- 2 tablespoons avocado oil
- 2 small shallots minced
- 2 garlic cloves minced
- 2 tablespoons Thai green curry paste
- 2 cups small cauliflower florets 1/2-inch pieces
- 1 15-ounce lite coconut milk
- ½ cup vegetable broth
- 2 teaspoons fish sauce
- grated zest of 1 lime
- 1 tablespoon freshly squeezed lime juice
- ½ cup roughly chopped fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh Thai basil leaves
- 2 cups steamed jasmine rice
- 1 lime cut into wedges, for serving
- Preheat the air fryer to 400 degrees. Season the salmon with salt and pepper.
- Once air fryer is preheated, spritz the basket of the air fryer with cooking spray and add the salmon pieces. Cook for 10 to 15 minutes or until cooked to your preference.
- Heat the oil in a large, deep skillet over medium heat. Add the shallots and garlic and sauté until tender, about 3 minutes. Add the cauliflower and curry paste and stir to coat.
- Add the coconut milk, broth, fish sauce, and lime zest and season with salt and pepper. Whisk until well combined and bring the mixture to a simmer. Let cook for 10 minutes until the cauliflower is al dente or cooked to your preference, add the lime juice, stir, and add the cooked salmon. Top with cilantro, mint, and basil.
- Divide rice into bowls, top with a salmon portion and some cauliflower, and ladle over with the curry broth from the pan. Serve with lime wedges.