Salmon-Stuffed Cucumber Boats

Instructions

1. 1

   Preheat a 5–6 litre air fryer to 200°C/400°F for 5 minutes. Meanwhile, pat the skinless salmon dry and divide it into four roughly 200 g portions, ideally about 2.5 cm thick. Coat all sides with the onion powder, garlic powder, paprika and black pepper.

2. 2

   Arrange two salmon portions in the basket in a single layer with space between them. Air-fry for 10–12 minutes, checking the thickest part with a thermometer: it must reach 63°C/145°F. Transfer to a plate. Repeat with the remaining two portions, allowing extra cooking time if needed to reach the same temperature.

3. 3

   While the salmon cooks, rinse the cucumbers and green onions and prepare them on a board. Trim the four cucumbers, halve them lengthwise and scoop out the watery seed channels with a spoon, leaving sturdy walls. Pat the cavities dry. Thinly slice the green onions.

4. 4

   In a large bowl, stir together the yogurt, soy sauce and sesame oil. Let the final salmon batch cool for about 3 minutes. Flake all the salmon into bite-size pieces, checking for and removing any bones, then gently fold it into the dressing.

5. 5

   Divide the salmon mixture evenly among the eight cucumber halves, mounding it over the cavities. Scatter the sliced green onion over the filling and serve two boats per person.