Mediterranean Salmon Koftas with Peanut Spinach Salad

Elegant air-fried salmon koftas infused with Mediterranean herbs and spices, served alongside a vibrant peanut-dressed spinach salad. This refined dis...

4 servings

Mediterranean Cuisine

🟡Intermediate★★★☆☆

Jun 17, 2025

18 views

Ingredients

ListBento

🥩

1.5 pounds

salmon fillet

skin removed, cut into 1-inch cubes

🌾

2 tablespoons

rice vinegar

🥬

1 medium

cucumber

diced

🥬

6 cups

baby spinach

washed and dried

🥛

3 tablespoons

natural peanut butter

smooth

🥬

1 cup

cherry tomatoes

halved

🍎

1 tablespoon

lemon zest

finely grated

🥬

1 small

red onion

finely minced

🫒

2 tablespoons

olive oil

extra virgin

🥬

3 cloves

garlic

minced

📦

1/4 cup

fresh parsley

finely chopped

🥬

1 medium

red bell pepper

julienned

📦

1/4 cup

crushed peanuts

for garnish

📦

2 tablespoons

fresh mint

finely chopped

📦

1 tablespoon

honey

🥬

1 teaspoon

fresh ginger

grated

🥬

1/2 teaspoon

black pepper

freshly ground

🫒

1 tablespoon

sesame oil

🌶️

1 teaspoon

sea salt

🌶️

1 teaspoon

ground cumin

🌶️

1 teaspoon

ground coriander

🌶️

1/2 teaspoon

smoked paprika

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1

Place the salmon fillet cubes in a food processor and pulse 8-10 times until roughly chopped but not pureed - you want a coarse texture with some small chunks remaining for optimal mouthfeel and structural integrity

Step 2

Transfer the chopped salmon fillet to a large mixing bowl and add the red onion, fresh parsley, fresh mint, garlic, ground cumin, ground coriander, smoked paprika, lemon zest, sea salt, and black pepper, mixing gently with your hands to distribute seasonings evenly without overworking the fish

Step 3

Cover the salmon mixture and refrigerate for 15 minutes to allow flavors to meld and the mixture to firm up, making it easier to shape into uniform koftas

Step 4

Meanwhile, prepare the peanut dressing by whisking together the natural peanut butter, rice vinegar, sesame oil, honey, and fresh ginger in a small bowl until smooth and emulsified, adding 1-2 tablespoons of warm water if needed to achieve a pourable consistency

Step 5

Preheat your air fryer to 400°F (200°C) for 3 minutes to ensure even cooking temperature throughout

Step 6

With slightly damp hands to prevent sticking, shape the salmon mixture into 12 oval koftas, each about 2 inches long and 1 inch thick, placing them on a plate as you work

Step 7

Brush each kofta lightly with the olive oil on all sides to promote even browning and prevent sticking to the air fryer basket

Step 8

Place the koftas in the air fryer basket in a single layer, ensuring they don't touch each other to allow proper air circulation, and cook for 8 minutes

Step 9

Carefully flip each kofta using tongs and continue cooking for 3-4 minutes until golden brown and the internal temperature reaches 145°F (63°C) for food safety

Step 10

While the koftas finish cooking, combine the baby spinach, cherry tomatoes, cucumber, and red bell pepper in a large salad bowl

Step 11

Drizzle the peanut dressing over the salad and toss gently to coat all ingredients evenly without wilting the spinach

Step 12

Arrange the dressed salad on serving plates and top with the hot salmon koftas, garnishing with the crushed peanuts for textural contrast and visual appeal

✨Chef's Tips

★The key to perfect salmon koftas is achieving the right texture balance - pulse the salmon just enough to bind but maintain some texture. Over-processing creates a dense, rubbery result that lacks the delicate flakiness salmon is prized for.
★Chilling the seasoned salmon mixture is crucial for easy shaping and prevents the koftas from falling apart during cooking. The cold temperature firms the fish proteins and allows the seasonings to penetrate deeper.
★When shaping koftas, keep your hands slightly damp with cold water to prevent the mixture from sticking. Work quickly and gently - excessive handling will warm the mixture and make it harder to maintain shape.
★Air fryer temperatures can vary significantly between models. Start checking your koftas at 6 minutes and adjust timing accordingly. Look for a golden-brown exterior and firm texture that springs back lightly when touched.
★The peanut dressing should coat the back of a spoon when properly emulsified. If it separates, whisk in a teaspoon of warm water and re-emulsify. This technique ensures the dressing clings to the salad leaves rather than pooling at the bottom of the bowl.

salmonkoftaair fryerMediterraneanpeanut saladspinachhealthydinnerlunchprotein