Nut Crusted Salmon
2 salmon filets, about 6 oz each
1 teaspoon sesame oil
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon brown sugar, packed
1/2 tablespoon freshly grated ginger
1 clove garlic, minced
1/2 cup finely chopped nuts, any type works
1/4 cup fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees and spray a baking dish large enough to hold the salmon in one layer with vegetable oil.
Combine the honey, soy sauce, brown sugar, ginger, and garlic in a small bowl.
Season the salmon lightly with salt and pepper/ Place the salmon in the baking dish and spread the glaze over the salmon.
Combine the nuts and parsley and press the nit mixture on top of the salmon fillets.
Air-Fried Pattypan Squash
2 large pattypan squash
¼ cup flour
½ teaspoon salt
¼ teaspoon black pepper
½ cup panko crumbs
Place the flour, salt, and pepper in a shallow bowl. The egg with 1 tablespoon of water in a second shallow bowl and the panko crumbs in a third.
Trim the tops and bottoms from the patty pan squash so they lay flat, then halve each squash. Cut each in half again for a total of 8 slices. Remove the seeds with a serrated spoon.
Dredge the squash in flour, then the egg wash, and finally in panko crumbs.
Preheat the air fryer to 400 degrees F then spray the air fryer basket with cooking spray.
Place the breaded sliced squash in a single layer in the air fryer basket. Spray the squash with cooking spray. Cook for 10-12 minutes, flipping the squash halfway through cooking, until the squash is golden brown and crispy.
Ingredients for 2 servings
Half a large cucumber peeled
Salt and pepper to taste
4 teaspoons stone bought or homemade spinach dill dip
Cut a thin slice off the top of the cucumber. Remove the seeds and salt lightly.
Spread the dip in the area where the seeds were removed. Place the cut-off slice on top. Chill in the refrigerator until serving time. Cut the cucumber in half to make 2 servings.