**Yields:** 2 to 4 Servings
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
- wumu dry noodles on hand, package directions
- added peanut butter, sesame chili oil, tahini, toasted sesame seeds, cooked scallions whites first then garlic, and parboiled greens in pasta water briefly before mixing
- added peanut butter, sesame chili oil, tahini, toasted sesame seeds, cooked scallions whites first then garlic, and parboiled greens in pasta water briefly before mixing
