Salmon and orange pair beautifully together, and here we use the citrus in two ways.
First, orange marmalade and Dijon mustard make a tangy-sweet glaze for the fish.
Coat a sheet of foil with cooking spray.
Photo: Photographer: Brie Passano, Food Stylist: Greg Luna
Pat salmon dry; sprinkle with salt and pepper.
Mince white parts of scallions, then thinly slice green parts; set the green parts aside.
Combine the scallion whites, marmalade, mustard and crushed red pepper to taste in a small bowl.
Arrange the salmon, skin-side down, in a single layer on the foil.
Brush tops and sides with the marmalade glaze.
Transfer the salmon on the foil to the air-fryer basket.
Meanwhile, supreme oranges into a medium bowl (see Tip).
Squeeze the juice from the orange membranes into the bowl.
Add avocado and the reserved sliced scallion greens.
Serve the salmon with the salsa.
Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
