These air fried piri piri salmon skewers are perfect for a quick and healthy midweek meal for two.
Serves 2
Prep Time 20 Minutes
Cooking time 12 minutes
What you will need
X 4 Wooden skewers
Ingredients
X 1 tablespoon of Piri Piri seasoning
X 2 salmon pieces
X 1 medium red onion
X 1 pepper
For the guacamole
X 1 ripe avocado
X 1 small red onion
X 3 small-medium ripe tomatoes
Juice of 1 lime
Seasoning
To serve:
X 2 tortilla wraps
X 1/2 Iceberg lettuce
X 1 small can of kidney beans
X 1 small can of sweetcorn
X 1 red chilli
A handful of fresh coriander
X 2 tablespoons of crème fraiche
Method
Start by making your tortilla bowls. Place one wrap at a time into a cereal bowl, placing a smaller bowl on top to stop it flying around the air fryer! Set your air fryer on 180c and cook for around 3 minutes. Repeat this same step again for the second bowl. Once both are cooked set aside. To prepare your kebab cut your salmon into bite size chunks and place into a large bowl, slice your pepper making similar size pieces to the salmon, place in the bowl along with your salmon, then peel and cut your onion into quarters and pop into the same bowl. Drizzle a bit of oil over the top of your salmon and veggies and stir well. Sprinkle over your piri piri seasoning, season and stir well making sure they are all coated well.
Make your kebabs by placing your salmon, pepper and onion onto wooden skewers. Set your air fryer to 180c and cook for around 12 minutes, or until the salmon is starting to crisp a little at the edges, turning half way, being careful as the wooden skewer gets rather hot!. While your salmon is cooking, you can now prepare your tasty tangy guacamole. Chop your tomatoes into small chunks and add to a bowl. Chop you onion into small chunks and add to the same bowl. Peel and take out the seed of your avocado and chop into small pieces. Squeeze over the lime juice, season and mix well. Before the salmon has finished cooking now’s the time to prepare your bowls. Place some chopped iceberg lettuce into the bottom of your tortilla bowl, along with your pinto beans and sweetcorn. Add into each bowl, a generous spoonful of your guacamole. When your salmon has finished cooking, add two skewers to each bowl. Serve with a little crème fraiche, your fresh coriander and some chopped red chilli’s. Just delicious.
If you’re looking for more inspiration, then check out more air fryer recipes on my website or visit my Amazon shop to order your copy of my Sunday Times best seller The Ultimate Air Fryer Cookbook.