Air-fryer hot honey salmon, with peach & quinoa salad

SERVES 2 PREP + COOK TIME 30 MINUTES

⅓ cup (60g) tri colour quinoa

½ teaspoon smoked paprika

1 clove garlic, crushed

½ teaspoon dried oregano

¼ cup (90g) hot honey

2 tablespoons extra virgin olive oil

2 x 180g skin-on salmon fillets

2 tablespoons red wine vinegar

1 green onion, thinly sliced

60g baby spinach leaves

1 Roma tomato, sliced thinly

2 firm ripe peaches, thinly sliced (we used white and yellow)

½ cup loosely packed basil leaves

1 Heat a small saucepan over medium-high heat. Add quinoa and cook, stirring, for 2 minutes or until quinoa is lightly toasted. Add ⅔ cup (160ml) water and bring to the boil. Reduce heat to medium-low, cover and simmer for 15 minutes or until quinoa has absorbed all the liquid. Set aside to cool.

2 Meanwhile, combine smoked paprika, garlic, oregano, 2 tablespoons of the hot honey and 1 tablespoon of the oil in a small bowl. Season with salt and pepper. Brush over the salmon.

3 Preheat an air fryer to 200°C for 2 minutes. Add the salmon, skin side down, reduce heat to 180°C and cook for 8 minutes, or until golden and cooked as desired.

4 Whisk remaining hot honey and oil and the vinegar in a medium bowl. Reserve 1 tablespoon of the dressing. Add quinoa, green onion and spinach to remaining dressing in the bowl and gently toss.

5 Divide quinoa mixture between plates with the tomato, peaches and basil leaves. Top with the salmon and drizzle over reserved dressing.