Recipe • Airfried Crusted Salmon with Crusty’s Truffle Fish Skin
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1 clove Garlic, minced
1 chilli padi, sliced
1 Lemon wedge
Salad leaves (optional)
10g unsalted Butter
2-3 squeeze of Mayonnaise
Coating (Mix together):
25g Crusty’s Truffle Fish Skin (about 6 pieces),
15g Panko/dried bread crumbs
½ tsp Sugar
¾ tsp Shichimi Togarashi (Japanese chilli powder)
Pinch of Salt
•Put Crusty’s Truffle Fish Skin snack in a sandwich bag, coarsely crush it with a mallet. Transfer to a casserole or deep plate, add in the rest of the coating seasoning and mix well.
•Wash and pat dry salmon, rub with salt and pepper.
•With skin side down, lightly spread butter on salmon flesh. Followed by spreading 2-3 squeeze of mayonnaise.
•Place salmon flesh side onto prepared coating mix. Coat well.
•Preheat airfryer at 180degC for 5 minutes.
•Lay parchment paper in airfryer basket, place salmon with coating side up, lightly spray with olive oil and airfry for 20 minutes at 150degC.
•Meanwhile, bring a pot of salted water to boil. Cook spaghetti for 10 minutes or until al dente.
•Heat a frying pan with remaining butter and some olive oil, fry minced garlic til lightly browned. Add in spaghetti and toss well. Add some water from cooking pasta, season with salt, black pepper and sliced chilli.
•Increase airfryer temperature back to 180degC for last 5 minutes. Check for doneness, the salmon crust should be a nice light golden brown by now.
•Remove from airfryer. Serve with spaghetti aglio olio, salad and a wedge of lemon.
Enjoy this simple creative dish with Crusty’s Truffle Fish Skin! Click here to find out more about Crusty’s products.