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Air Fryer Salmon with Brussels Sprouts, Pomegranate and Wasabi Vinaigrette by Steven Dolby

Serves 2-3 people SALAD 240g Brussels sprouts (thinly sliced) 2 Medium shallots (thinly sliced) 1/2 Cup pistachio nuts 7g Basil leaves 30g Watercress (tough stems trimmed) ½ Cup pomegranate seeds Salt (to taste)
Wasabi Vinaigrette 1 Cup olive oil 1 Tsp dijon mustard 1/3 Cup apple cider vinegar 2 Tbsp sugar 1 Tbsp wasabi paste Salt & pepper (to taste)
Wet rub for salmon 1 Tbsp sesame oil 1 Tsp Chinese Five Spice
Other ingredients 8 oz Salmon fillets

© STEVEN DOLBY
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