Keto | Low-carb | Sugar-free | Dairy-free | Nut-free | Gluten-free | Soy-free | Vegetarian
For a different twist, omit the fresh salmon, and use smoked salmon instead for a beautiful brunch appetizer. But…do not air fry or season it!
FOR THE SALMON Cut the salmon into 1-inch cubes and add them to a small mixing bowl, along with half of the salt. Add the mustard, juice of a ½ lemon, Herbes de Provence, and paprika to the bowl, and gently toss until the salmon is evenly coated. Preheat the air fryer to 450°F (232°C). Meanwhile, spread the salmon cubes out into one layer in the air fryer basket, leaving some space between each piece. Air fry the salmon for 6 minutes.
FOR THE GARNISH While the salmon is cooking, use a vegetable peeler to carefully shave thin “ribbons” out of the asparagus. Place the ribbons into a small bowl, and add in the remaining salt and the juice of the remaining ½ lemon. Toss together to coat the asparagus, and set the plate aside.
TO SERVE I found disposable serving spoons from my local party store! But you can use whatever you can find. Place one salmon cube onto each spoon, and top it with a little ribbon of asparagus, then a small spoonful of caviar (if using) for garnish.
