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Pepper Crusted Salmon with Fruit Salsa

4 servings
  • Fruit Salsa (see recipe below)
  • 1/4 cup tamari or soy sauce
  • 1/2 tablespoon orange juice
  • 2 cloves garlic, minced
  • 2 teaspoons honey
  • 4 (4-ounce) salmon fillets
  • 1 tablespoon olive oil
  • 1/2 to 1 1/2 tablespoons coarsely ground mixed peppercorns

Mix tamari, orange juice, garlic, and honey in a shallow glass baking dish. Add salmon, turning to coat. Cover and refrigerate for 30 minutes, turning occasionally. Remove salmon from marinade, discard marinade. Pat salmon dry.

Rub both sides of each fillet with oil. Coat the flesh side of each fillet with pepper. Line AirDaddy® air fryer basket bottom with aluminum foil and place fillets, skin side down, on the foil. Cool at 350° until salmon flakes, about 15 minutes. 

Fruit Salsa

  • 1/2 pineapple, peeled, cored, cut into small dice (about 2 cups)
  • 1 nectarine, halved, pitted, cut into small dice
  • 1 kiwi, peeled, cut into small dice
  • 5 strawberries, hulled, cut into small dice
  • 1/4 cup finely chopped red onion
  • 1 jalapeño pepper, seeds and membrane removed, minced
  • 2 tablespoons coarsely chopped fresh mint
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons fresh lime juice, to taste
  • 1 teaspoon honey

Combine all ingredients in a medium bowl. Cover, let stand for 1 hour to blend flavors.

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Pepper Crusted Salmon with Fruit Salsa
Presto Tip:

Salsa can be made several hours in advance and refrigerated.