Baked Asian BBQ Salmon
Serves 415 mins prep15 mins cook
A delicious meal featuring baked salmon with a flavorful Asian BBQ sauce served alongside honey sesame air-fried potatoes and a spicy sriracha chickpea dip. The salmon is seasoned and baked to perfection, while the potatoes are tossed in olive oil and air-fried for a crispy texture. The chickpea dip is a simple blend of chickpeas and sriracha, perfect as a dip or sauce.
0 servings
What you need
Instructions
1: Slice the potatoes thinly and toss them with olive oil, salt, pepper, honey, and sesame seeds. 2: Air fry the potatoes at 375°F for about 10 minutes. 3: Prepare the dip by blending a whole can of chickpeas with liquid, sriracha, tahini, salt, pepper to taste, coconut aminos, and lime juice. 4: Pat the salmon dry and season with salt and pepper. 5: Combine ketchup, spicy brown mustard, coconut sugar, apple cider vinegar, grated ginger, onion powder, red pepper flakes, soy sauce, and sesame oil in a small saucepan. 6: Bring the sauce to a simmer, whisking for about 5 minutes, then remove from heat. 7: Pour the sauce over the salmon and bake at 425°F for about 5 minutes, depending on thickness. 8: After baking, baste the salmon with extra sauce before serving.View original recipe