Ingredients
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4 skin-on salmon fillets (4 to 6 ounces each)
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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2 scallions, trimmed
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3 tablespoons orange marmalade
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1 tablespoon Dijon mustard
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¼ teaspoon crushed red pepper
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2 oranges
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1 avocado, diced
Directions
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Preheat air fryer to 400℉. Coat a sheet of foil with cooking spray. Pat salmon dry; sprinkle with salt and pepper.
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Mince white parts of scallions, then thinly slice green parts; set the green parts aside. Combine the scallion whites, marmalade, mustard and crushed red pepper to taste in a small bowl.
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Arrange the salmon, skin-side down, in a single layer on the foil. Brush tops and sides with the marmalade glaze. Transfer the salmon on the foil to the air-fryer basket. Cook until the fish flakes easily with a fork, 10 to 14 minutes (or 4 to 6 minutes per 1/2-inch thickness).
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Meanwhile, suprême oranges into a medium bowl (see Tip). Squeeze the juice from the orange membranes into the bowl. Add avocado and the reserved sliced scallion greens. Serve the salmon with the salsa.
