Description
Crispy on the outside, moist and tender on the inside, these salmon nuggets are finished off with a sweet chipotle-maple drizzle. These make a great appetizer and are also tasty served over greens. Try and find center-cut salmon filets that are at least 1-inch thick. I usually buy extra salmon, and trim off the thinner outer edges, saving for another use. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray.
Ingredients
- ⅓ cup maple syrup
- ¼ teaspoon ground dried chipotle pepper
- 1 pinch sea salt
- 1 ½ cups butter- and garlic-flavored croutons
- 1 large egg
- 1 (1 pound) skinless, center-cut salmon fillet, cut into 1 1/2-inch chunks
- cooking spray
Instructions
- Combine maple syrup
- chipotle powder
- and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
- Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
- Preheat the air fryer to 390 degrees F (200 degrees C).
- Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture
- letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
- Spray basket of the air fryer with cooking spray. Place salmon nuggets inside
- working in batches to avoid overcrowding
- if necessary.
- Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces
- spray lightly with oil
- and cook until salmon is cooked throughout
- 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4