Air-Fryer Orange Salmon with Avocado Salsa

1. Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper.

2. 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.

3. 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. Cook until the fish flakes easily with a fork, 10 to 14 minutes (or 4 to 6 minutes per 1/2-inch thickness).

4. Meanwhile, suprême 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.

Equipment

Air fryer

Tip

To suprême oranges, cut a thin slice off the top and bottom with a large sharp knife. Place the orange on a cutting board; remove the peel and the white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes.