Maple Glazed Salmon with Crispy Fennel and Zesty Cream Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Mix the mustard, maple syrup, olive oil and a little salt together to make the maple mustard glaze.
   ▶ ≈0:42
2. 2
   Pat the salmon dry, then smear on the maple mustard glaze and let it sit while prepping the vegetables.
   ▶ ≈1:03
3. 3
   Thinly slice the fennel, then toss it in a bowl with olive oil, salt and pepper.
   ▶ ≈1:17
4. 4
   Place the salmon on one side of the air fryer tray, the fennel on the other side, and a halved lemon in the corner. Air fry at 375°F for about 13 minutes until the salmon is cooked through with a nicely charred surface.
   ▶ ≈1:35
5. 5
   Combine sour cream, chopped parsley, grated garlic and the juice from the roasted lemon, then season with salt and pepper to make the cream sauce.
   ▶ ≈3:14
6. 6
   Combine couscous with an equal amount of boiling water in a jar and let sit for 10 minutes until fluffy.
   ▶ ≈3:34
7. 7
   Plate a base of couscous, top with the roasted fennel and sliced salmon, then finish with the lemon cream sauce.
   ▶ ≈3:48