Air fryer crispy skin salmon with Tom yum Coconut sauce

By: Brian

Pat dry the salmon well, then slightly brush the skin with some oil and season with salt.
Line the air fryer basket with a piece of baking paper then gently place the salmons skin-side up. Air fry on 200C for 10 to 12 minutes until the skin gets crispy. In the mean time make the Tom yum coconut sauce.
To make the sauce, heat up a small cooking pot on low then add the garlic mince and cook for about 10 seconds until slightly coloured. Add the Tom yum paste and sugar, then keep stirring and cook for 1 minute on low heat. Add the coconut cream, stir well to combine and let the sauce simmer for 3 - 5 minutes until it gets to a nice thick consistency. Finally, season with a pinch of salt and white pepper to taste. Turn off heat.
To plate, pour the Tom yum coconut sauce into your plates or bowls, then gently transfer the cooked salmon into the middle. Garnish with some chopped spring onions and coriander, then serve with a side of steamed rice. Enjoy!