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- Okay y'all, come on in the kitchen with me.
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For five days we're gonna be doing nothing
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but air frying cooking.
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And that's because it's a healthier way.
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It's the start of a brand new year.
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And I know people are looking for things that are good,
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but will put less on their hips
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when it goes through your lips.
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that I'm gonna share with you is for salmon
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and I have to tell you that my brother-in-law, Hank,
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used to cook salmon in my great big ole oven
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for the three of us and he made fabulous salmon.
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And then after his death and he left,
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I started cooking the salmon in my air fryer.
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And to me, it was better in the air fryer
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than it was in that great big oven.
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So, I swear by seafood in an air fryer.
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So, this recipe, again,
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is in my "Air Fryer Cookbook"
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that I think is outta stock right now.
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So, I wanna share with you
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and if you got a pen or a pencil,
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will it come up? - Oh yeah.
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We give them all recipes with everything.
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- Okay. - Show me the page real quick
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Great Eddy, you so smart.
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I have already marinated this
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because it needs to marinate a minimum of an hour,
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but really overnight is best.
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So, in order for us to get this done today,
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it had to be done last night.
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So, in the marinade, it's one tablespoon of maple syrup,
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one tablespoon of teriyaki sauce,
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one tablespoon of pineapple juice,
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one teaspoon of fresh minced ginger.
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Oh and I do love ginger.
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I love ginger so much.
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And I think it's supposed to be good for you isn't it?
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- Yes. - You might put
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a little more in there than one teaspoon.
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And ginger has a bite to it too.
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And then one smashed clove of garlic.
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That's what's in this bag.
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And these just came from our grocery store,
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from out of the seafood department.
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And there's no skin on these.
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And I do, I love the skin if it gets real crispy,
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I like eating the skin as long as
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it doesn't have any scales on it you know?
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I'm gonna take these out.
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Oh gosh, this just looks delicious
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and I'm gonna spray it
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and I'm gonna cook it for five minutes y'all
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In fact, I've already got it set.
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What a delicious, quick, healthy meal this is.
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I wanna keep that garlic on top.
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I don't want that garlic to go away.
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So, I've got it set for 400.
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I'm gonna have to do it again
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'cause I shut it and opened it.
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- [Theresa] No, it did it, it's got it, 400.
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Okay, all I have to do is hit start then.
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So, while our fish is cooking,
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I'm gonna to make the pineapple salsa
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and we're just gonna cook this on the stove for a minute
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and it's gonna be one medium, ripe tomato,
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a fourth of a cup of red diced bell pepper,
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a half a cup of pineapple tidbits,
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I'm using the tidbits on this,
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get out of there that last tidbit.
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And a teaspoon of salt.
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Sweet and salty, I love it.
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And a tablespoon of sugar.
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Just gonna reach right in here in my canister
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and get my tablespoon of sugar.
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And the last thing I'm putting in
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is two pickled jalapeno slices, deseeded and finely chopped
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'cause we don't wanna blow anybody's head off
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- [Theresa] Well, I almost tried to
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with the salsa in the last one.
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All right, so I'm gonna turn this on
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and I'm gonna cook it for about five minutes over low heat
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and then we're gonna let it cool and just refrigerate it
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until we're ready to serve,
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but they're actually both gonna be ready
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This is gonna be beautiful on top of those fishes.
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Now, if you really, really, really, really wanna cut back
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on the fat or calories,
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you can totally do without the salsa
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and just serve it with some fresh lemon
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and it will be delicious,
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but this sure does make it delicious and real pretty.
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Eat first with our eyes.
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Okay, so we're ready.
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That was our five minutes and it's not gonna have time
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to cool down 'cause our salmon just rung my bell.
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I'm gonna go ahead and plate this up.
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I'm gonna have to have a spatula for that.
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I thought I could do it without it, but I can't.
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What a wonderful meal.
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Now if I had been smart,
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I would have made us a little asparagus
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to go along with this beautiful piece of fish,
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So, I'm just gonna serve it with the salsa
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and just remember that I'm trying
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to watch my weight and my calories.
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So, I will leave off the asparagus today.
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Does that make sense?
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That makes sense to you doesn't it Eddy?
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I'm gonna get out three spoons.
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I mean three forks in case Broom-Hilda wants to try it.
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She's over there on that phone calling somebody
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or doing something, texting.
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Five minute, Eddy, was perfect, for the salmon.
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- [Eddy] That's good.
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That is very, very good.
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- [Eddy] I actually kinda like the salsa
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being warm rather than cool.
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- Yeah, I would not, in my cookbook, but like I say,
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I never follow even my own recipes.
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You could certainly make that early
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and put it in the fridge,
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but then I would heat it back up.
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I would not want cold salsa on a hot piece of fish.
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- [Eddy] It's almost bathing suit season again.
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- Darn it, Eddy, it will be swimsuit season, but guess what?
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For the last 10 swimsuit seasons I hadn't bought a swimsuit.
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That too is in my rear view mirror.
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So y'all try this, it really is very, very good.
