Air Fryer Crispy Onion Salmon
with Hot Honey Carrots & Apple-Cabbage Slaw
- Eggs
- Wheat
- Fish
These tender, juicy air-fried pork chops are coated with Dijon mustard and crispy fried onion “breadcrumbs” for an extra-crunchy and delicious crust. The pork is accompanied by air-fried carrots with hot honey glaze and a crisp, refreshing apple-cabbage slaw, for a perfect balance of spicy, sweet, savory, and tangy flavors.
Ingredients
1 tablespoon
Fry Seasoning
½ unit
Granny Smith Apple
5 teaspoon
White Wine Vinegar
2 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Crispy Fried Onions
(Contains: Wheat)
9 ounce
Carrot
4 ounce
Coleslaw Mix
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 unit
Cooking Spray
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Using your hands, finely crush crispy fried onions in their bag (they should resemble breadcrumbs). Transfer to a small plate.
In a small bowl, combine honey and hot sauce.
Evenly brush Dijon mustard on both sides of pork. Place pork into crushed onions, pressing to adhere.
Pat pork* dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
Evenly brush mustard on both sides of pork. Transfer pork to plate with crushed onions and turn to coat, pressing to adhere on both sides.
In a large bowl, toss carrots with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.
Coat an air fryer basket with nonstick cooking spray. Using a spatula, transfer pork to one side of basket and carrots to empty side. (For 4 servings, work in batches if necessary.) Air-fry at 350 degrees until cooked through, 12-15 minutes. TIP: For easy cleanup, line the air fryer basket with aluminum foil first.
Wash and dry bowl used for carrots.
While pork and carrots cook, halve, core, and very thinly slice half the apple (whole apple for 4 servings). TIP: If you like, try cutting the apple slices into thin matchsticks.
In bowl used for carrots, combine mayonnaise, vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper.
Add sliced apple and coleslaw mix and toss until coated.
Divide pork, carrots, and slaw between plates. Drizzle carrots with hot honey and serve.
