Recipe Book

2423
SERVINGS
4
TOTAL TIME
25 min
ACTIVE TIME
15 min
Garam Masala Salmon with Cauliflower
For more avor and a hit of creamy coolness, stir some chopped
fresh parsley into plain yogurt, season with salt and pepper, and
serve a dollop along with the sh and cauliower.
1. For the salmon: In a small bowl, combine the 1 tsp salt, garlic
powder, onion powder, garam masala, ¼ tsp pepper, and 2 tsp
olive oil. Spread the spice mixture all over the salmon.
2. Spray one of the dehydrating racks with cooking spray. Place
the salmon skin side down on the rack with room between
each llet. Slide the rack into the bottom rack position of the
Air Fryer + Oven.
3. For the cauliower: In a medium bowl, toss the orets with the 1
Tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Spread the orets
out in a single layer on the other dehydrating rack and slide that
rack into the top position.
4. Set to Convection Bake at 325˚F for 13 minutes for salmon
cooked to medium and tender cauliower. (For medium rare,
remove the salmon a minute or two early; for more well done,
leave the salmon in after removing the cauliower and set to
Convection Bake at 325˚F for an additional minute or two.)
5. Serve immediately.
INGREDIENTS
Salmon:
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp garam masala
• ¼ tsp freshly ground
black pepper
• 2 tsp olive oil
• 4 6-oz salmon llets,
preferably skin-on
• Cooking spray
Cauliower:
• 1 medium head cauliower,
trimmed, cored, cut into
1-inch orets (about 5 cups)
• 1 Tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp freshly ground
black pepper