Air Fryer Thai Salmon Parcels

2 standard portions

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Ingredients

• 5 g garlic, finely chopped
• 5 g ginger, finely chopped
• 3 tbsp reduced salt soy sauce
• 1 tbsp brown sugar (or sugar substitute for lighter version)
• 1 tsp turmeric powder
• 1 tsp sesame oil
• 2 tbsp lime juice (pretty much the juice of 1 lime)
• 2 salmon fillets (around 150g each)
• 2 spring onions, thinly sliced
• 1 carrot, thinly sliced
• ¼ courgette, thinly sliced
• 100 g couscous, uncooked
• 200 ml chicken stock
• 2 spring onions, thinly sliced

Method

1. Whisk together garlic, ginger, soy sauce, lime juice, sesame oil, turmeric, and brown sugar. Pour over the salmon and let it marinate for 30 minutes.
2. Lay out two large squares of foil. Divide the thinly sliced veggies between them, top with a salmon fillet, and spoon over the marinade.
3. Fold the foil into neat parcels, making sure they’re tightly sealed to lock in steam. (No one wants a leaky parcel situation.)
4. Place the parcels in the air fryer basket and cook at 200°C for 18–20 minutes, or until the salmon reaches an internal temperature of 58°C.
5. While the salmon cooks, heat the chicken stock until boiling. Pour it over the couscous, cover, and let it fluff up for about 5 minutes. Fork it to perfection just before serving.
6. Plate up the couscous, top with salmon and veg, and drizzle any remaining juices from the foil. Sprinkle with spring onions and fresh coriander.