Fried Brown Rice is a healthy twist on classic fried rice with some extra hidden veggies to bulk it up. Just add your favorite protein to make it a meal! Brown Fried Rice I love fried rice, and when I make it at home, I usually make brown fried rice be…
Fried Brown Rice is a healthy twist on classic fried rice with some extra hidden veggies to bulk it up. Just add your favorite protein to make it a meal! Brown Fried Rice I love fried rice, and when I make it at home, I usually make brown fried rice because I always keep frozen […]
This Asian Grilled Chicken recipe is the perfect excuse to grill or use your indoor grill pan, an easy high-protein dinner idea! Asian Grilled Chicken I love to make this tasty Asian-inspired grilled chicken recipe when the weather is warm, as it’s exc…
This Asian Grilled Chicken recipe is the perfect excuse to grill or use your indoor grill pan, an easy high-protein dinner idea! Asian Grilled Chicken I love to make this tasty Asian-inspired grilled chicken recipe when the weather is warm, as it’s excellent for outdoor gatherings and family dinners. Letting it marinate overnight gives you […]
Salmon on a budget may sound like an oxymoron, but I’m here to tell you it can be done! This Air Fryer Salmon is quick, easy, and super flavorful. I seasoned Atlantic salmon filets with soy sauce, brown sugar, and spices and tossed them in the air fryer for a super easy weeknight meal. Ready in just 20 minutes, this salmon recipe is sure to be in regular rotation at your house!
My favorite people to cook for are my daughter (almost 3 years old) and my stepdaughter (15). They are both a little picky; they know what they like and don’t like and they aren’t afraid to tell me! If anyone reading this has toddlers or teenagers, I know you understand! If you want to win culinary praise from the most opinionated members of your family, this sweet and savory Air Fryer Salmon is the recipe for you! With its milder flavor and meaty texture, this salmon can turn any fish hater into a seafood enthusiast.
Ingredients
Here’s what you’ll need to make air fryer salmon:
Salmon: I found fresh Atlantic salmon on a good sale, so that’s what I used. I often find frozen salmon to be cheaper– just thaw before using.
Cooking Spray: Helps the salmon brown and crisp in the air fryer.
There are three ways to safely defrost salmon: in the refrigerator, in cold water, and in the microwave. I recommend thawing salmon overnight in the refrigerator whenever possible since it gives you a few extra days of storage before you need to cook the meat.
Day of, I recommend thawing in cold water. Leave the tap streaming just enough to keep the water moving, or change out the water every 15 minutes or so, until the fish is fully thawed. Fish thawed this way must be cooked immediately. I do not generally recommend thawing anything in the microwave, as it can negatively impact the texture of the food, although it is technically safe.
Preheat your air fryer to 400°F. If using frozen salmon, allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe.
Gather marinade ingredients: soy sauce, brown sugar, pepper, and garlic powder.
Whisk together soy sauce, brown sugar, pepper, and garlic powder.
Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*
*The cook time for your salmon will vary depending on the thickness of each piece. For a thinner piece of salmon, plan on 7-8 minutes. For a thicker piece of fish, you will probably need to air fry for 9-10 minutes. Fork test your salmon to make sure it’s done to your liking (flaky and delicious!) If it needs more time, you can put it back in for 1-2 minutes.When I chose the salmon for this recipe, I knew I wanted between a 3 oz serving size and 4 oz serving size per person, so when I found this cut and weight I bought it knowing I could portion it out easily amongst 4 people after cooking.
how to make Air Fryer Salmon – step by step photos
Preheat your air fryer to 400°F. If using frozen salmon (2 7-oz. pieces), allow it to thaw in the refrigerator before cooking. We are cooking salmon from a fresh or fully thawed state in this recipe. Gather marinade ingredients: 1 Tbsp soy sauce, 1/4 cup brown sugar, 1/2 tsp pepper, and 1/2 tsp garlic powder.
Whisk together soy sauce, brown sugar, pepper, and garlic powder.
Spoon the marinade mixture over the salmon filets, gently rubbing it onto the salmon until it’s fully coated. A little extra on top is great! The brown sugar will melt during cooking and caramelize, giving your salmon a beautiful color and sweetness.
Spray your salmon and your air fryer crisper plate with your cooking oil of choice and position the salmon skin side down in your air fryer. Depending on the size of your air fryer, you may have to do this in batches. If you are dividing bigger salmon filets into smaller portions, it’s easiest to do so once it’s fully cooked unless you have a sharp knife that can get through the skin with ease when they are raw.
Air fry for 7-8 minutes to start. At the halfway mark, baste your salmon with more marinade and then continue cooking.*
This Air Fryer Salmon is quick, easy, and so delicious!
After a busy day I love being able to whip up a quick dinner meal like this Honey Garlic Chicken recipe. I almost always have all of the ingredients at home and saucy chicken recipes happen to be my family’s favorite! This dish includes lots of tender chicken that gets covered in a super delicious sweet & tangy honey garlic sauce. It’s simple enough to make for lunch or dinner, and is so good you might get a special request to make it every week!
Ingredients For Honey Garlic Chicken
It doesn’t take much to make this easy honey garlic chicken recipe. Here’s what you’ll need:
Chicken Breast: I used boneless, skinless chicken breasts for this recipe, but if your budget is tight, you can also use boneless, skinless chicken thighs instead.
All-Purpose Flour: A light coating of flour adds a little bit of texture to the chicken.
Butter and Garlic: A good amount of garlic is sautéed in butter which infuses the sauce with lots of garlicky flavor.
The Sauce: This yummy honey garlic sauce is what brings the entire dish together. It includes honey for sweetness, soy sauce for some umami flavor, rice vinegar to balance the sweetness of the honey, sriracha for a little kick, toasted sesame oil, and a little cornstarch to thicken the sauce.
Recipe Tips!
Make the sauce first. This recipe cooks pretty fast, so you want the sauce to be ready when it’s time to add it to the skillet.
Don’t overcook the chicken. Since the chicken is being cut into smaller bite-sized pieces, it won’t take them long to cook.
Don’t crowd the skillet. Cook the chicken in 2 separate batches if you need to.
Serving Suggestions
I served this honey garlic chicken with a side of white rice and some sliced green onions on top. But you can also enjoy it with brown rice, vegetable fried rice or even cauliflower rice. Sautéed green beans or a side of this sesame cucumber salad would also taste great!
Start by making the sauce. Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
Cut the chicken breasts into small 1/2 inch sized pieces. Season with salt, black pepper and garlic powder. Then toss the chicken pieces in the flour until each piece is evenly coated.
Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
In the same skillet add the butter and lower the heat down to medium-low heat. Add the minced garlic cloves and saute for 30-60 seconds until fragrant.
Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet. Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
Now add the cooked chicken back to the skillet and stir with the sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
Remove the skillet from the heat, top with sliced green onions, and enjoy!
How to Make Honey Garlic Chicken – Step by Step Photos
Start by making the sauce. Combine the 1/3 cup honey, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sriracha, 2 tsp toasted sesame oil, and 1 Tbsp cornstarch together in a small bowl. Set the sauce aside.
Cut 2 boneless, skinless chicken breasts into 1/2 inch sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Then toss the chicken pieces in 2 Tbsp all-purpose flour until each piece is evenly coated.
Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
In the same skillet add 2 Tbsp of butter and lower the heat down to medium-low heat. Add four minced garlic cloves and sauté for 30-60 seconds until fragrant.
Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet.
Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
Now add the cooked chicken back to the skillet and stir with the honey garlic sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
Remove the skillet from the heat and top with sliced green onions. Enjoy with fluffy white or brown rice!
These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade tr…
These grilled Korean Chicken Breasts are juicy, sweet, and spicy! I grill them all year, using my indoor grill pan when it’s cold. Korean BBQ Chicken Breasts I love Korean food, and this Korean BBQ Chicken Breast recipe is no exception! The marinade transforms boring chicken breasts into a delicious meal that is great served […]
This budget-friendly protein-packed tofu is begging to be the center of attention at your dinner table. If you’re looking to fire up a Meatless Monday tradition, or you’ve been on the tofu train for a long time, this Air Fryer Tofu is super easy and tastes great. I toss extra firm tofu in a simple soy sauce marinade and then drizzle with honey, sesame seeds, and green onions after it’s crisped up in the air fryer. The texture comes out perfect and the flavor profile is an easy hit with tofu experts and novices alike!
I remember when my relationship with tofu first started about 20 years ago. Tofu could be found in a big bucket of water in the bottom of a cooler at the health food store, and I had to fish it out with tongs. I remember thinking, “What IS this stuff?!” The various options for firm, extra firm, soft, or silken were hard to come by back then, but now tofu is experiencing a much-deserved Renaissance!
You can find tofu everywhere– and the variety! (Swoon.) Already marinated, soft, extra firm, cut into chicken-like shapes, you name it. Even your local Walmart or Aldi probably has it. We don’t have to break the bank at luxury grocery stores to find it any longer and thank goodness that container full of tofu and water is a thing of the past.
What is Air Fryer Tofu?
Delightfully crispy on the outside with a delightfully chewy center, this Air Fryer Tofu is good enough to convert anyone into a tofu lover. The freezing step of the tofu is one you won’t want to skip! It gives it a dense texture that holds up great with all kinds of sauces. I attempted many different recipes for Air Fryer Tofu, trying to keep things as easy and inexpensive as possible. This recipe yielded the best result every time!
You can add whatever herbs or seasonings you like to this recipe, but the soy sauce and sesame oil are keepers; they add umami and savory notes to otherwise bland tofu. Tofu is so versatile and easy to add flavor to with whatever marinade ingredients you like best.
Ingredients
Here’s what you’ll need to make crispy air fryer tofu:
Extra Firm Tofu: This type of tofu holds up best to air frying. It holds its shape well, and it has a chewier texture than firm or regular tofu.
Sesame Oil: Adds a hint of nuttiness to the tofu and helps it brown in the air fryer.
Cornstarch: Absorbs excess moisture to create a super crispy coating. My recipe calls for much less than other recipes I have seen and this helps the texture big time!
Honey: Adds a touch of sweetness!
Sesame Seeds: Add a great crunch to the tofu.
Green Onion: Adds a pop of fresh onion flavor.
Serving Suggestions
My favorite way to serve this crispy air fryer tofu is over this delicious coconut rice! The slightly sweet and nutty flavor pairs so well with the savory, crispy tofu! For dipping, I love this sweet chili sauce (pictured) or homemade sweet and sour sauce.
Tips and Notes
Extra firm or super firm tofu works best. Firm tofu will also work, but the texture won’t be quite as dense. I do not recommend regular or silken tofu for this recipe, as neither holds up well.
Don’t skip freezing the tofu! It creates a denser, spongier texture that has a meatier chew.
If you like your tofu crunchier (and less chewy), you can press it between clean kitchen towels using a tofu press, a stack of books, or a heavy pan for 30-60 minutes to remove excess moisture.
Pat dry and freeze 1 block of extra firm tofu for 1 hour, minimum.* Remove the tofu from the freezer and allow it to thaw to the point where it can be cut with a knife.
Dice the tofu into 1/2-inch cubes. Gather soy sauce, sesame oil, and cornstarch.
Toss the cubed tofu with soy sauce and sesame oil. Then, lightly dust the dressed tofu with cornstarch, tossing or stirring until each piece is lightly covered.
Transfer to an air fryer basket and fry at 400°F for 10 minutes, shaking halfway through.
Garnish with a drizzle of honey, sesame seeds, and sliced green onions. Serve with your favorite dipping sauce or over a bed of white rice.
Pat dry and freeze 1 (16-oz.) block of extra firm tofu for 1 hour, minimum.* Remove the tofu from the freezer and allow it to thaw to the point where it can be cut with a knife. (Notice the difference in texture with the frozen tofu on the left and the unfrozen on the right.)
Dice the tofu into 1/2-inch cubes. Gather 1/4 cup soy sauce, 1 Tbsp sesame oil, and 1 Tbsp cornstarch.
Toss the cubed tofu with soy sauce and sesame oil. Then, lightly dust the dressed tofu with cornstarch, tossing or stirring until each piece is lightly covered.
Transfer to an air fryer basket and fry at 400°F for 10 minutes, shaking halfway through.
Garnish with 1 tsp honey, 1/4 tsp sesame seeds, and 1 sliced green onion. Serve with your favorite dipping sauce or over a bed of white rice.
Wonderfully chewy and crisp, this air fryer tofu is sure to be a hit!
The unique ingredient that makes these Filipino BBQ Pork Skewers so good is a can of 7-Up soda! They’re perfect for summer grilling! Filipino BBQ Pork Skewers If you want to make a delicious recipe at your next BBQ that will wow everyone, these F…
The unique ingredient that makes these Filipino BBQ Pork Skewers so good is a can of 7-Up soda! They’re perfect for summer grilling! Filipino BBQ Pork Skewers If you want to make a delicious recipe at your next BBQ that will wow everyone, these Filipino BBQ Skewers are it. I’ve tried this 7-Up marinade with […]
When I opened my former restaurant, AVO, in Nashville, I knew this Kimchi Spring Roll appetizer would make it onto the menu. Not only did it make it onto the menu (and it’s still on the menu with a new chef at the helm and under new ownership!) but it was our best-selling item. The flavor balancing act is perfectly executed in the kimchi filling, so if you follow this recipe to a T, you will be the star at the next book club or potluck you attend, I promise!
What Are FRESH KIMCHI SPRING Rolls?
This recipe is the ultimate crowd-pleaser, whether you’re typically a fan of kimchi or not. Who doesn’t love a fresh spring roll?! The spicy, tangy, creamy filling in a soft wrapping is a great bite to share when you have company over and the filling alone makes a great healthy topping on salad in place of the same old tuna salad. The flavors and textures balance so perfectly in this one.
My original recipe uses raw cashews instead of peanuts, but subbing the peanuts totally worked; they are a great budget-friendly substitute. The sauce packs a flavor punch as well but lets the kimchi filling really shine. I hope you love this recipe as much as I do. This one’s near and dear to my little veggie-loving heart!
Ingredients
Here’s what you’ll need to make these fresh kimchi spring rolls:
Dipping Sauce: A sweet, savory, and tangy combination of soy sauce, rice wine vinegar, sesame oil, sriracha, green onion, garlic, and fresh ginger.
Kimchi: This gut-friendly, probiotic-packed superfood is tangy, spicy, and a little bit sour. Opt for a mild kimchi if you’re not a fan of spice.
Peanuts: Roasted unsalted peanuts work perfectly in place of my original cashews to create a thick and creamy filling.
Peanut Butter: Enhances the peanut flavor and helps create a creamy filling.
Maple Syrup: Adds a touch of sweetness to balance out the spiciness and richness of the filling.
Sesame Oil: Toasted sesame oil adds a hint of nuttiness to the filling.
Veggies: Bell peppers, carrots, and cucumber make up the fresh and crunchy veggie filling of these spring rolls.
Lettuce: Green leaf lettuce helps create a barrier between the saucy filling and the spring roll wrappers.
Spring Roll Wrappers: Also called “rice paper wrappers,” these light and translucent wrappers are dry and firm until you soak them. Then, they become pliable and will stay chewy and soft.
What’s the Difference Between A SPRING ROLL, A SUMMER ROLL, and An Egg Roll?
While all these tasty bites are wrapped and rolled, spring rolls may be fresh, baked, or deep fried, where summer rolls are always served cold. An egg roll is a variation on a spring roll that is made with dough that has been enriched with eggs, typically fried. Technically, these fresh kimchi spring rolls could also called a summer roll. They are so refreshing!
Summer Roll Tips
You don’t need to use all of the spring roll wrappers… just keep rolling until all filling ingredients are gone!
Don’t overfill your spring rolls. Trying to pack in too much filling will surely make a mess!
Try to make a bed with the veggies and lettuce for the kimchi filling to lay on top of so your rice paper can firm up.
They are less likely to tear if the finished spring rolls touch if you sprinkle some sesame seeds on the sides. The rice paper remains sticky for a few minutes after rolling.
The spring rolls don’t keep particularly well for more than a day, but any extra kimchi filling and veggies will take any salad to the next level!
1headgreen leaf lettuce, cut into 2-inch pieces$1.97
To assemble:
1packagespring roll rice paper wrappers$1.46
Instructions
Combine the soy sauce, rice wine vinegar, sriracha, grated ginger, and garlic in a mixing bowl. Whisk together and stream sesame oil in very slowly while whisking to emulsify. Stir in green onions and set dipping sauce aside.
Add kimchi, peanuts, peanut butter, maple, and toasted sesame oil to a food processor.
Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.
Julienne bell peppers, carrots, cucumber, and cut green leaf lettuce into 2 inch pieces.
Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface.
Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
Transfer to your clean work surface and carefully fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.**
Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the finished rolls from sticking together and tearing.)
Repeat steps 5-8 until all of your filling is used up.
Serve fresh kimchi spring rolls cut in half with dipping sauce. Enjoy!
*If you are vegan, make sure to check that the kimchi you are buying does not list fish as an ingredient. If you are not vegan, no worries!**Don’t let the kimchi filling touch the spring roll paper. It won’t firm up and is more likely to tear or stay mushy. You want the spring roll/rice paper wrapper to firm up as the finished spring rolls sit out for a bit.
how to make FRESH Kimchi SPRING Rolls – step by step photos
Combine the 1/3 cup soy sauce, 1/3 cup rice wine vinegar, 1 Tbsp sriracha, 1 inch of peeled and grated ginger, and 1 minced clove of garlic in a mixing bowl. Whisk together and stream 1 Tbsp sesame oil in very slowly while whisking to emulsify. Stir in 1 minced green onion and set dipping sauce aside.
Add 1 cup kimchi, 1 cup roasted unsalted peanuts, 2 Tbsp peanut butter, 1 Tbsp maple, and 2 Tbsp toasted sesame oil to a food processor.
Pulse until a thick, chunky, well-combined paste forms. Texture is a good thing, so don’t process it to the point of being smooth. Set aside in the fridge.
Julienne 2 bell peppers, 2 carrots, 1 cucumber, and cut 1 head of green leaf lettuce into 2-inch pieces.
Fill a shallow cookie sheet with warm water next to a clean cutting board or other suitable, clean work surface. Dip the edible spring roll wrapper in the shallow warm water until soft and pliable, but not overly mushy.
Then, fill the spring roll wrapper with lettuce on the bottom, a 1-2 Tablespoon scoop of kimchi filling in the middle, a few julienned veggies and another piece of lettuce on top.*
Gently wrap each spring roll, tucking in the sides to keep all of the filling from falling out.
Sprinkle each spring roll with sesame seeds (optional, but they add a nice texture and help keep the summer rolls from sticking together and tearing.) Repeat steps 5-8 until all of your filling is used up. Serve spring rolls cut in half with dipping sauce. Enjoy!
These fresh kimchi spring rolls were a smash hit at AVO for a reason, and I’m confident this budget-friendly version will be a hit for you at home as well!
An easy and delicious, healthy Korean Beef Bowl is made with ground beef, served over rice with cucumbers and gochujang sauce. Korean Beef Rice Bowl If you have a package of ground beef you don’t know what to do with, make this easy Korean Beef B…
An easy and delicious, healthy Korean Beef Bowl is made with ground beef, served over rice with cucumbers and gochujang sauce. Korean Beef Rice Bowl If you have a package of ground beef you don’t know what to do with, make this easy Korean Beef Bowl made with cucumbers, rice and gochujang sauce. You’ll love […]
Thai fried rice gets it’s unique flavor from jasmine rice, fish sauce, soy sauce and chili peppers. Use your favorite protein like chicken, shrimp, or tofu. Thai Fried Rice Making Thai fried rice is a flavorful way to use up leftover rice and inc…
Thai fried rice gets it’s unique flavor from jasmine rice, fish sauce, soy sauce and chili peppers. Use your favorite protein like chicken, shrimp, or tofu. Thai Fried Rice Making Thai fried rice is a flavorful way to use up leftover rice and incorporate a mix of protein and savory ingredients. There’s a great Thai […]
