For a quick and vibrant dinner, this sticky hoisin salmon with turmeric rice is a winner. The salmon is glazed and caramelized in the air fryer, the rice has a gorgeous golden hue from turmeric, and it’s rounded out with a fresh green medley of edamame, tenderstem broccoli, and coriander.
Salmon fillet (skinless) — 120g
Hoisin sauce — 1 tbsp (15g)
White rice — 60g (dry weight)
Ground turmeric — 1/2 tsp
Edamame (shelled) — 50g
Tenderstem broccoli — 50g
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