Salmon with coconut milk from the air fryer

Ingredients for 2 servings:

• 180 g salmon fillet(s), fresh
• 200 ml coconut milk
• 1 tbsp soy sauce
• Salt and pepper from the mill
• 1 shallot(s)
• 1 tbsp lemon juice, freshly squeezed
• 100 g rice, cooked
• 6 cocktail tomatoes
• chives

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 30 minutes

Cut the salmon into pieces approximately 3 x 3 cm. Pour the coconut milk into an ovenproof dish. Peel the shallot, slice it thinly, and add it. Stir in the soy sauce and lemon juice. Add the salmon and rice. Season with salt and pepper and mix everything together. Cook in the air fryer at 180 degrees Celsius for 20-22 minutes. Since every air fryer works differently, it’s best to test the salmon after 18 minutes to see if it’s cooked. Place each portion in a deep plate and garnish with halved cocktail tomatoes and chives. Tip for the salmon: I bought a larger portion of salmon fillet in one piece. To get pieces as evenly thick as possible, I trimmed off the thinner sides and the ends. These ended up in this dish. Tip for the rice: Don’t overcook it for this dish, as it will continue to cook in the coconut milk in the air fryer. I had a mixture of white and red rice with wild rice. I cooked it for only 15 minutes instead of the specified 18 minutes. When cooking in a rice cooker, simply use about 15-20 ml less water. 50 g of raw rice yields about 100 g of cooked rice.