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1 lb center-cut Atlantic salmon fillet (skin removed and diced to 1-inch chunks)

0.5 tsp coarse sea salt

0.5 tsp garlic powder

¼ tsp smoked paprika (or sweet paprika)

⅛ tsp ground black pepper

2 tsp honey (optional)

1 tbsp olive oil

Olive oil spray (for the air fryer basket)

2 tbsp chopped chive (garnish)

Creamy caper chive sauce

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1. Preheat the air fryer following your default setting.

2. Remove the salmon skin. You can also ask a fishmonger to do this for you. Dice the fillet into 1-inch (2.54cm) cubes and add them to a large bowl.

3. Season the salmon chunks with salt, garlic power, paprika, black pepper, honey, and olive oil. Gently toss them well to coat the salmon evenly. I wear a cooking glove to do this.

4. Spray the air fryer basket with olive oil, add the cubed salmon with some space between them. You might need to cook them in 2 batches. Air fryer at 350°F (177°C) for 8 minutes.

5. When air frying is done, open the basket and wait for 10 seconds before removing the salmon. The cold air will make the meat shrink a bit and therefore helps it “unstick” from the basket. Carefully and gently transfer the cubes to a serving plate so they won’t fall apart.

6. Garnish the salmon bites with chive and serve with the dipping sauce on the side. Serve warm.

Creamy Caper-Chive Salad Dressing

▢2.5 tbsp Dijon mustard

▢2 tbsp Whole30 mayo

▢2 tbsp red wine vinegar

▢1 oz. shallot, finely minced

▢2 tbsp chopped capers, drained

▢2 tbsp minced chives

▢¼ to ½ tsp coarse sea salt

▢½ cup olive oil