This is an altered version of a recipe that a friend gave me. I’ve substituted a variety of various fruits and even vegetables for the blueberries, and they always turn out great.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup maple syrup
- ¼ teaspoon ground dried chipotle pepper
- 1 pinch sea salt
- 1 ½ cups butter- and garlic-flavored croutons
- 1 large egg
- 1 (1 pound) skinless, center-cut salmon fillet, cut into 1 1/2-inch chunks
- cooking spray
Instructions
- Combine maple syrup, chipotle powder, and salt in saucepan and bring to a simmer over medium heat. Reduce heat to low to keep warm.
- Place croutons in the bowl of a mini food processor; pulse until crushed into fine crumbs. Transfer to a shallow bowl. Whisk egg in a separate bowl.
- Preheat the air fryer to 390 degrees F (200 degrees C).
- Sprinkle salmon lightly with sea salt. Lightly dip salmon into egg mixture, letting excess drip off. Coat salmon in crouton breading and shake off extra. Set on a plate and mist lightly with cooking spray.
- Spray basket of the air fryer with cooking spray. Place salmon nuggets inside, working in batches to avoid overcrowding, if necessary.
- Cook in the preheated air fryer for 3 minutes. Gently turn salmon pieces, spray lightly with oil, and cook until salmon is cooked throughout, 3 to 4 more minutes. Place on a serving platter and drizzle with warm chipotle-maple syrup. Serve immediately.
- Cook’s Notes:
- Keep nuggets warm in an oven on the lowest setting while air frying remaining nuggets.
- You can also serve the chipotle-maple syrup on the side as a dipping sauce.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 353 mg |
| Sugars | 16 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |