Ingredients:

  • 1 lb salmon fillet, cut into 2-inch chunks
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried parsley
  • 2 cups cooked jasmine rice or quinoa
  • 2 cups fresh baby spinach or shredded kale
  • 1 cup shredded carrots
  • 1 cucumber, sliced into half-moons
  • 1/2 avocado, sliced
  • 3 tbsp mayonnaise or Greek yogurt
  • 1 tbsp Sriracha
  • 1 tsp soy sauce
  • 1 tsp lime juice

Instructions:

  1. In a small bowl, whisk together the mayonnaise or Greek yogurt, Sriracha, soy sauce, and lime juice until smooth; set aside.
  2. In a medium mixing bowl, toss the salmon chunks with olive oil, garlic powder, smoked paprika, salt, pepper, and dried parsley until fully coated.
  3. Arrange the salmon chunks in the Ninja Crispi basket in a single layer, ensuring they do not overlap.
  4. Select AIR FRY mode, set the temperature to 400°F (200°C), and cook for 10–12 minutes until the exterior is mahogany-colored and the fish flakes easily with a fork.
  5. Divide the cooked rice or quinoa between two bowls.
  6. Arrange the spinach, shredded carrots, cucumber, and avocado in distinct sections around the perimeter of the rice.
  7. Place the hot, crispy salmon chunks in the center and drizzle with the prepared signature sauce.