Air Fryer Wonton-Crusted Salmon Grain Bowls
with Kale, Edamame, Radishes & Miso Ginger Chili Sauce
- Milk
- Fish
- Soy
- Wheat
- Sesame
Crispy air-fried cod is coated in crunchy crushed wonton strips and served over nutty grains and tenderized kale. Peppery radishes, protein-packed edamame, and a silky miso-ginger sauce create a hearty bowl that’s ready in just 20 minutes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
2 ounce
Sweet Thai Chili Sauce
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
4 ounce
Kale
4 ounce
Edamame
(Contains: Soy)
3 unit
Radishes
1 unit
Wonton Strips
(Contains: Wheat)
2 unit
Scallions
1 unit
Microwavable Grain Blend
2 ounce
Miso Ginger Dressing
(Contains: Sesame, Soy)
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
2 unit
Cooking Spray
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat an air fryer to 350 degrees. (No air fryer? No problem! Adjust rack to top position and preheat oven to 350 degrees.)
Using your hands or a rolling pin, crush wonton strips in their bag until mixture resembles panko. Transfer to a small bowl and stir in a drizzle of olive oil.
Pat cod* dry with paper towels; season both sides with salt and pepper.
Evenly spread tops of fish with sour cream; mound with wonton crumbs, pressing firmly to adhere (no need to coat the undersides!).
Coat the air fryer basket with nonstick cooking spray; add cod to basket in a single layer (for 4 servings, work in batches if necessary). Air-fry until cod is cooked through, 8-10 minutes. (If using the oven, place cod on a baking sheet and bake on top rack for 10-12 minutes.)
Meanwhile, wash and dry produce.
Remove and discard any large center stems from kale; chop leaves in bite-size pieces.
Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
Transfer grain blend to a large bowl. Add kale, a large drizzle of olive oil, and a pinch of salt; toss to combine.
Trim and thinly slice radishes. Trim and thinly slice scallions, separating whites from greens.
In a second small bowl, combine dressing, chili sauce, and 2 tsp water (4 tsp for 4 servings). Set aside.
To bowl with grain mixture, add edamame, radishes, scallion whites, ponzu, and sesame ginger crunch; toss to combine.
Divide grain mixture between bowls and top with wonton-crusted cod. Drizzle cod and grains with as much sauce as you like. Sprinkle with scallion greens and serve.
