If mastering the air fryer seems a bit intimidating, never fear: We’re here with expert advice to show you how easy it is to prep the fish, cook it perfectly, and clean it all up in minutes. Read on for seven tips for cooking the best salmon in an air fryer — it might just become your favorite way to prepare it.

Start with a premium salmon

ALBERTSONS

Not all fisheries are created equal; while some harm the environment, others push for sustainable practices that support fish populations. For salmon, we recommend looking for a sockeye sourced from Bristol Bay, Alaska (one of the world’s premier salmon fisheries). Due to limited interference from humans outside of commercial fisherman, Bristol Bay supports the last all-wild salmon run, which ensures a healthy salmon population for years to come. Albertsons’ preservative-free and wild-caught Open Nature Alaskan Sockeye Salmon is sourced from Bristol Bay and has firm, rich-tasting red-orange flesh.

Pick up the right tools

Once you’ve sourced your favorite air fryer, there are also a few accessories worth scooping up: An oil-misting bottle for a light coating of extra-virgin olive oil; a silicone brush to evenly coat your fish with seasonings and sauces; tongs for quick flipping; and a round-headed scrub brush to make fast work of cleanup.

Go light on the oil

One of the main reasons to use an air fryer is to cut down on unnecessary oil. “You can use much less oil than a pan frying and still get amazing crispy results without drying out the salmon,” says Karen Diep, a product expert at Breville. Just spray a little oil on each filet to help the seasoning stick better. While we like a spritz or two for added flavor, you can also go without it completely.

Toss in some flavor

KNAPE//GETTY IMAGES

Diep likes to keep lemons, capers, miso paste, and soy sauce on hand to liven up her salmon. “For something super-quick and fresh, lemons on top of seasoned salmon filets are the best,” she says. “If you want something especially savory to pair with vegetables, you can season the salmon with soy sauce mixed with a bit of sugar. It’s simple but so good!” You can stock up on all of these pantry staples at Albertsons so dinner is always within arm’s reach.

Pay attention to internal temperature

For the most tender and delicious salmon, keep an eye on the clock. “The high temperature and convection of air fryers can dry out meats and fish very quickly,” says Diep. Use this go-to recipe from our Good Housekeeping team to prevent any overcooked fish: Season four five-ounce salmon filets with 1/2 teaspoon each of salt and pepper, then air-fry at 400°F until the skin is crispy and salmon is opaque throughout (about 8 to 10 minutes). When it comes out, “make sure the center of the cut hits a minimum of 145°F with an instant-read thermometer,” says Diep. (We like this one from Chef iQ.) “And don’t forget to let the fish rest for five to ten minutes after cooking to ensure it locks in the juices.”

Say no to stacking

For the best results, keep your fish, like Open Nature salmon filets, in an even layer inside the air fryer. This allows for better airflow around each portion and ensures everything will cook evenly. Ample space will result in juicy, tender fish with a delicately crisp outer crust.

Keep it clean

Finally, we recommend emptying the grease out of your air fryer in between batches; this helps to avoid oil spillage and makes overall cleanup that much faster. Follow your own oven’s recommendations for post-dinner cleaning, and be sure to keep any electric parts out of water.

The post Is the Best Way to Cook Salmon in an Air Fryer? appeared first on Travel My Day Blog.

Was It Something You Ate?
That doughnut at work seemed too good to miss. But now you want something else. Tasty in the moment, sugary drinks, candy, and pastries don’t give you lasting energy, so you’re soon hungry again. Better choices: anything with fiber, whole grains, fruits, or vegetables, healthy fats (salmon, nuts, avocado), and lean protein (such as eggs, beans, grilled chicken).

You’re Stressed Out
At first your body zaps away hunger with a hormone called adrenaline. But if your worries stick around a while, your system cranks up the levels of another hormone, cortisol. This one can make you want to eat everything in sight. When the stress goes, cortisol levels fall and your appetite usually gets back to normal.

You’re Thirsty
Sometimes when you think you need to eat, you’re actually dehydrated. So maybe try drinking some water first. Still hungry? That lets you know you may need to eat something. And because you had that water, you may be less likely to overeat.

You “Spike” Your Blood Sugar
When you eat sweet or starchy carbs like doughnuts, pastries, or regular soda, they send a lot of sugar into your system at once. So your body releases the hormone insulin, which helps your cells use it as fuel or store it for later. But that flood of sugar can cause your body to make more insulin than you need. That can lower blood sugar too much and make you hungry.

You Might Have Diabetes
This condition means your body has an energy problem. You may get hungry because your body thinks it needs more fuel. But the real problem is that you have trouble changing food into fuel. “Polyphagia” is the word doctors use for extreme hunger and can be a symptom of diabetes.You also may lose weight, pee more, and feel more tired. Talk to your doctor if you have any of these symptoms.

You Have Low Blood Sugar
Your doctor might call it hypoglycemia. It means there’s not enough fuel, or glucose, in your blood, and it can make you feel tired, weak, or dizzy. It can happen if you haven’t eaten in more than a few hours. If you have symptoms, your doctor may suggest that you keep an eye on your blood sugar and eat some carbs when it’s low. You may need to eat a little more, or your medication may need to be adjusted to help keep it from happening.

You’re Pregnant
While some moms-to-be feel too queasy to eat much in the first few weeks, others may feel like they’re hungry all the time. They also might crave new foods or feel sick at the thought of eating things they used to love. If you think that might be the reason behind your pangs, a test kit from the pharmacy can tell you if that’s the case. If it is, see your doctor to confirm the results.

You Eat Too Fast
When you wolf down your food, you might not give your body enough time to notice that you’re full. Eating slowly is also more satisfying, so you eat less. It can help to focus: Take smaller bites, chew well, and enjoy your food. Give it about 20 minutes, and see if you’re still hungry.

Your Food Didn’t Satisfy
Scientists actually put a number on this. It’s called the “satiety index.” Higher ranked foods satisfy your hunger better for the same calories. For instance, roasted potatoes are a lot more filling than fries.

You Saw or Smelled Something Tasty
Maybe you saw an ad about ice cream or smelled fresh-baked cookies as you walked by the market’s bakery. That could be enough to make you want to eat, whether your body is hungry or not. Try to notice these triggers and then decide what you’re going to do.

Your Emotions Are in Charge
Many people turn to “comfort foods” when they’re upset, bored, sad, or depressed. You may hear it called “emotional eating.” What’s your mood right before you eat? If you’re not really hungry, try doing something you enjoy. And if you find that you often feel blue, stressed, or anxious, you may want to talk with your doctor or a counselor to plan healthy ways to handle those emotions.

You Have an Overactive Thyroid
If you do, it can make you tired, nervous, moody, and hungry all the time. Talk to your doctor if you notice any of these symptoms. If you find out that you have a thyroid problem, you can usually manage it with drugs or surgery or both.

You Take Medication
Some medicines can affect your appetite. These include some that are used to treat depression or mood disorders, along with certain antihistamines, antipsychotics, and corticosteroids. Tell your doctor if you’re hungrier after you start a new medication. But don’t stop taking it on your own.

You Don’t Get Enough Sleep
Lack of sleep can change the balance of hunger hormones (leptin and ghrelin) in a way that can make you want to eat more. It can also make you more likely to reach for snacks that have more calories and more fat to satisfy that urge.

The post Why Am I Always Hungry? appeared first on Travel My Day Blog.

coconut oil

2 shallots, finely chopped

2 cloves of garlic, finely chopped or grated

a thumb-size piece of fresh ginger, peeled and finely chopped or grated

1 red chili, deseeded and chopped

1 lime leaf, finely shredded

1 stalk of lemongrass, finely chopped

2 cups fish or vegetable stock

2 salmon filets, skinned

2 bok choy, leaves separated

1 small handful fresh cilantro leaves, to serve

1. Heat 1 tablespoon of coconut oil in a medium saucepan and fry the shallots, garlic, ginger, and chili for a few minutes to soften. Add the lime leaf and lemongrass to the pan and cook for another minute.

2. Pour in the stock, bring to a boil, then reduce the heat. Simmer gently for 10 to 12 minutes to infuse the flavors. Add the salmon filets and allow to poach for 7 to 8 minutes over gentle heat. Add the bok choy leaves for the last minute of cooking.

3. Arrange the salmon filets and bok choy in serving bowls and ladle the fragrant broth over the top—remove the lime leaf and lemongrass before serving. Garnish with cilantro.

The post Poached Thai Salmon with Bok Choy appeared first on Travel My Day Blog.

2. Place the salmon on a parchment-lined baking sheet or oven-proof dish and toss with olive oil, salt and pepper. Roast for 10 minutes, or until just firm. Remove from the oven and let cool to room temperature (you can then store in the fridge for up to 1 day if desired).

3. When the salmon has cooled, lay the nori sheet on a large cutting board and place the sushi rice on top. Set a bowl of water next to the board, dip your fingers in the water, and begin to spread the rice evenly across the nori sheet, leaving a 1-inch border on the right side. You may need to dip your fingers regularly as you spread to keep the rice from sticking to your hands.

4. Arrange the cucumber slices down the middle of the rice, then top with grated carrot, sliced avocado, and pickled ginger.

5. Remove the skin from the salmon and flake apart the flesh, arranging it on top of the veggies.

6. Place the cilantro sprigs on top of the salmon and carefully roll up the “burrito”, rolling as tightly as possible without breaking the nori.

7. When you reach the 1-inch border, brush the nori with a little water to help seal shut the wrap.

8. To make the sauce, simply whisk together the soy, rice wine vinegar, toasted sesame oil, and wasabi. Serve this as a dipping sauce, or pour down the center of the “burrito” just before eating.

9. Eat immediately or wrap tightly in wax paper to keep it from falling apart on the go.

The post Salmon Sushi Burrito appeared first on Travel My Day Blog.

Because of its fattier texture and more robust flavor, salmon can stand up to some stronger mix-ins at the poke bar. For this version, I use the classic combination of soy sauce and sesame oil, along with a dollop of chili garlic sauce. Instead of the honey I use for sweetness in the tuna version, here I go with a handful of Thai-style fried shallots. (You can find them in Thai or Chinese markets, or just fry them yourself. Make a big batch, because they store well and you’ll want to put them on everything.) I really like the way the shallots soften up in the dressing and cling to the salmon.

That fatty salmon begs for something crunchy for a change of texture. Macadamia nuts, toasted in a little oil in a skillet, are both a traditional Hawaiian ingredient and tasty.

The rest of the flavors are classic: sweet onion, scallions, and sesame seeds.

The flavors in this particular poke are so strong that I find it’s best served over some steamed rice. (I do it Japanese style, with no salt in the rice—the sauce is plenty salty.) I love dishes like this in the summertime that require little to no cooking and only a few minutes in the kitchen, yet feel sophisticated, satisfying, and delicious.

J. KENJI LÓPEZ-ALT MANAGING CULINARY DIRECTOR

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