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

Watch video for method

Steve's Cooking