An Air Fryer Recipe for Salmon and Pear Salad

Jules Sherred went from joyfully cooking for hours at a time to hating the physical act of cooking, after neuropathic pain invaded every part of his body. Frustration ensued, until the Vancouver Island resident and disability-rights advocate stumbled upon Instant Pot electric pressure cookers and realized how useful they could be for individuals with disabilities or chronic illnesses. His new book, Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook, focuses on recipes that use electric pressure cookers along with two other useful tools: air fryers and bread machines. It’s a useful reference for anyone wanting to save time and effort in the kitchen.

Air Fryer Salmon and Pear Salad

My Salmon and Pear Salad is very much rooted in seasonal flavours of the West Coast but makes use of strong contrasts between sweet and savoury found in multiple cuisines, paired with a variety of textures that keep the mouth satisfied and curious about what surprises will unfold in the next bite.

Prep: 10 minutes

Oven-Style Air Fryer: 5-7 minutes

Total: 15-17 minutes

Cuisine: North American

Heat Index: None

Storage: Refrigerate for up to 3 days

Servings: 4

Calories Per Serving: 580 kcal

Gather Equipment

Oven-style air fryer

Measuring cups and spoons

Cutting board


2 large mixing bowls


Prepare and Mise en Place Ingredients

Four 113 g (4 oz) skinless pink salmon fillets, about 2.5 cm (1 inch) thick

Salt and pepper to taste

2 cups (500 mL) red grapes

1 ½ tablespoons (22.5 mL) extra-virgin olive oil, divided into ½ tablespoon (7.5 mL) and 1 tablespoon (15 mL)

2 ciabatta buns, cut in 2.5 cm (1-inch) cubes

2 green onions, thinly sliced

¼ cup (60 mL) full-fat Greek yogourt

2 tablespoons (30 mL) white wine vinegar

2 teaspoons (10 mL) sugar

Two 142 g (5 oz) packages baby arugula and spinach mix

2 pears, cored and thinly sliced, divided in 4

½ cup (125 mL) crumbled goat cheese, divided in 4

½ cup (125 mL) chopped walnuts, divided in 4


Prepare the salmon by seasoning it with salt and pepper to taste. Place the fillets on one of the oven-style air fryer’s cooking racks.

Toss the grapes with ½ tablespoon (7.5 mL) of the olive oil. Place them on the same cooking rack as the salmon.

Toss the ciabatta cubes with the remaining 1 tablespoon (15 mL) of olive oil and salt and pepper to taste. Place them on the other cooking rack. Note: If you can’t fit all the salmon and grapes on the first rack, you can also place grapes on this rack. Just note that you will be removing the croutons partway through the cooking process, so place the items accordingly.

Using the Bake function, set the oven-style air fryer to 400°F (200°C) for 4 minutes. Let the oven preheat.

When the Add Food indicator goes off, place the salmon and grapes on the bottom rung and the ciabatta cubes on the top.

Air fry for 3-4 minutes until the croutons are golden brown.

Remove the now finished croutons.

Using the Bake function, reset the air fryer to 400°F (200°C) for 3 minutes. Without waiting for it to preheat, air fry the salmon and grapes for an additional 2-3 minutes, until the salmon is done. There are two ways you can determine if the salmon is done. Stick a meat probe into the middle of the salmon from the side; the temperature should read 145°F (63°C). Alternatively, cut the salmon in half; the salmon is done if the colour is the same throughout.

In a large mixing bowl, combine the green onions, yogourt, vinegar, and sugar. Add to the salad mix and toss.

Divide the tossed salad greens among four plates.

Top with the grapes, croutons, salmon, and pear slices.

Sprinkle with the goat cheese and walnuts. Enjoy!

Excerpted with permission from Crip Up the Kitchen: Tools, Tips and Recipes for the Disabled Cook by Jules Sherred, published by Touchwood Editions. ©2023. All rights reserved. Discover more recipes.


Post Date:

July 6, 2023