0:06
of our cooking healthy,
0:08
in the air fryer, for the first week of the new year.
0:12
So (laughs) us eating low-calorie lasted a week.
0:20
'Cause I'm ready for something else,
0:22
but we're finishing up with a dish
0:25
that's not only very, very healthy for us,
0:29
but very, very tasty.
0:31
And I do love salmon.
0:34
In fact, if you ever go to Paula Dean's Creek House,
0:38
my daughter-in-law Brooke,
0:41
has a salmon recipe on the menu
0:43
and it's called Brooke's salmon.
0:51
And it's served on a bed of rice and
0:56
- [Off-screen Speaker] Jasmine rice,
0:57
- [Theresa] Jasmine rice.
0:58
- Jasmine rice. And what else is with it?
1:03
- I can't remember, broccoli.
1:04
seems like I always ask for broccoli.
1:05
- [Off-screen Speaker] Yeah the vegetables
1:08
- But if you're at Creek house,
1:13
So way to go, Brooke, you did good, girl.
1:23
holds a lot of omega three,
1:36
include this in your diet,
1:42
by eating it two to three times a week,
1:55
- [Theresa] Well just, it's big on cholesterol...
1:57
- Big on cholesterol, yes.
2:02
I think I've even read that it can
2:05
decrease your chances of cancer so,
2:08
not only tasting good it does good work for our bodies.
2:14
- [Theresa] Yes Ma'am.
2:15
- Why don't you tell everybody what I'm doing?
2:17
- [Theresa] Well, the first thing they want you to do
2:20
is put your salt and pepper on the actual salmon.
2:24
- Directly onto the salmon- - Okay.
2:36
- Hmm, yum, and I like the skin,
2:38
if it's nice and crispy.
2:43
Oh, this skin's gone. So that's alright.
2:47
The butcher did it. (chuckles)
2:50
- [Theresa] So are you ready?
2:51
- [Theresa] We have a tablespoon of hoisin sauce.
2:55
- [Theresa] No, that's gonna be your soy.
2:58
That hoisin is the other one.
3:02
- And how much is that?
3:03
- [Theresa] That's a tablespoon.
3:09
- [Theresa] That stuff is yummy.
3:13
(spoon rings on bowl)
3:15
- I hope it's not full of MSG, because,
3:17
- [Theresa] No, that's a gluten free one.
3:19
- Oh good. Good, so we're staying healthy.
3:22
- [Theresa] Un-hun, a tablespoon of honey.
3:27
So this is gonna give it a sweet flavor,
3:30
'cause hoisin to me is sweet.
3:34
And then the honey, so, hmm.
3:37
- [Theresa] Now you can pick up that teaspoon of soy sauce.
3:48
You better get back to the pan.
3:50
- [Theresa] Then the teaspoon of brown sugar.
3:54
Looked like a marble laying in it, didn't it? (laughs)
3:57
- [Theresa] It did. (laughs)
3:58
A teaspoon of minced garlic.
4:03
I've been trying to put that in there, ever since I started.
4:05
- [Theresa] And there's also a teaspoon of ginger.
4:08
Minced, fresh ginger.
4:10
- (whispering) Oh my gosh, I love ginger.
4:12
And this is supposed to be good for you.
4:14
I think this is good for
4:15
- [Theresa] Digestion.
4:18
Because they make that ginger stuff.
4:21
They say, if you got an upset stomach.
4:24
- [Theresa] Ginger ale.
4:26
But, there's some kind of, is it bitters?
4:30
Ginger and bitters? Or something like that.
4:33
- [Theresa] Oh, there is a concoction-
4:34
- That will help soothe your stomach.
4:36
- And then, you've got rice wine vinegar.
4:39
- [Theresa] And that's a teaspoon.
4:40
(spoon clicking in bowl)
4:48
- [Theresa] You just whisk that together and brush it on,
4:50
glaze it onto the salmon.
4:59
I'm gonna dig down in here
5:01
and see if I can put my hands on my brush.
5:07
You know it's, but there it is.
5:11
(speaking faintly) All right
5:12
so I'm just gonna brush that on.
5:16
- [Theresa] And as always, we tell 'em to
5:18
spray your basket really really well.
5:20
- Really good. 'Cause there's sugar, in this dish.
5:25
Oh, it's not sugar. (chuckles)
5:28
We eat healthy. (chuckles)
5:30
- [Theresa] How is healthy sugar?
5:35
Okay. So that's good- - [Theresa] Then we,
5:36
cook it for 10 minutes on four hundred.
5:39
- Yeah, about nine minutes.
5:41
It does not take long for salmon y'all.
5:44
- Now will tell you, Paula, these are a little smaller
5:47
than the eight ounces that they say in our recipe.
5:50
- I'm saying six minutes, Theresa.
5:51
- [Theresa] I would say six,
5:52
I would definitely take down.
5:54
- I would say six minutes.
5:58
All right so you said 400 did you?
6:01
- [Theresa] Yes ma'am.
6:02
- Now I'm spraying that,
6:08
because I don't want the salmon to stick.
6:15
(plate clicking on counter)
6:16
I'm gonna rub it one more time.
6:26
(oven drawer scrapes open)
6:33
Yes. This is gonna be done in no time.
6:38
I put it on for five minutes.
6:44
So, we're gonna put a few Sesame seeds on it,
6:52
to go along with like the Asian
7:03
Hard to set an air fryer for one minute,
7:09
I'm saying six minutes is perfect,
7:12
for a piece of salmon, this size.
7:15
So I think it's probably been a minute,
7:19
hmm, it's just a sizzling,
7:30
I would say it's perfect Daddy.
7:35
When you, oh-oh! (chuckles)
7:38
- [Off-Camera Voice] That scared me.
7:40
I thought I was just to burn myself.
7:56
I'm gonna dress it with a little cilantro,
8:01
like I said to go along with that Asian, kinda Asian theme.
8:07
- [Theresa] You know those fries, not fries,
8:10
but those potato wedges that you made,
8:12
- [Theresa] in the last show?
8:15
- Would be delicious with these.
8:22
- I wonder if I could sneak one little bite?
8:25
- [Theresa] You're pretty good at doing that.
8:31
But you know I've been fooling around with this
8:33
for 10 years. (chuckles)
8:37
(whispering) Oh my goodness.
8:39
For some reason, this is my favorite bite.
8:46
- [Theresa] That's Mike.
8:50
- [Theresa] He won't see.
9:06
The seasoning on it is just perfect.
9:10
And it's just got that little,
9:17
Very good, it's very good for us.
9:23
Can you tell? Look at here. (chuckles)
9:27
- [Theresa] He'll never know (laughs), can you tell?
9:28
Fine! (general laughter)
9:34
- [Theresa] Quit picking at it.
9:36
- Well a little piece came loose, but I got it. (laughs)
9:42
Happy Birthday, Big Michael.
9:46
Bye y'all, love and best wishes.
