Salmon Bites with Sweet Chili Mayonnaise

Instructions

1. 1

   Rinse the uncooked long-grain white rice and drain thoroughly. Cut the broccoli into small, approximately 2 cm florets and mince the garlic. Pat the raw, skinless salmon dry, check for bones and cut into approximately 2.5 cm pieces.

2. 2

   In a large bowl, whisk together the olive oil, lemon juice, soy sauce, 3 tsp of the honey, garlic, onion powder, smoked paprika and black pepper. Add the salmon and gently turn to coat. No marinating time is needed.

3. 3

   Put the drained rice and 480 ml water in a heavy-based 3-litre saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, allowing about 5 minutes. Cover, reduce to low and simmer for 10 minutes. Quickly scatter the broccoli over the rice without stirring, cover again and cook for 6 minutes. Remove from the heat and leave covered for 10 minutes. Complete the air-fryer and sauce steps while the rice cooks and stands.

4. 4

   Preheat a 5–6-litre air fryer to 200°C/400°F for 5 minutes. Lift half the salmon from the coating and arrange it in a single uncrowded layer in the basket. Air-fry for 7–10 minutes, gently turning halfway through, until the thickest pieces reach 63°C/145°F on an instant-read thermometer.

5. 5

   Transfer the cooked salmon to a plate and loosely cover. Cook the remaining salmon in the same way for another 7–10 minutes, checking for 63°C/145°F.

6. 6

   While the salmon cooks, stir the mayonnaise, sweet chili sauce, sriracha, remaining 2 tsp honey and rice vinegar together in a bowl.

7. 7

   Let the final batch of salmon rest for 3 minutes. Fluff the rice and gently fold in the broccoli. Divide between four plates, add the salmon and spoon the sweet chili mayonnaise over the bites or serve it alongside.