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top view of the Best Air Fryer Habanero Adobo Salmon and Yellow Risotto with asparagus on a round wide rim bowl
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Best Air Fryer Habanero Adobo Salmon and Yellow Risotto

Author: Maika
Spicy air-fried salmon and asparagus coated in a wet habanero adobo seasoning of paprika, onion, garlic, oregano, cumin, and lemon are then placed on top of a creamy bright yellow risotto seasoned with adobo spices and turmeric.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings 2 servings
Course: Seafood
Cuisine: Caribbean, European, Latin, Mediterranean, Mexican, South American, Southern European, Italian
Keyword: 30 Minute Meal, Dinner, Egg Free, Gluten-Free, Healthy, Lemon, Main Meal, Pescatarian, Quick, Rice, Seafood, Spicy, Summer, Spring
Calories: 683kcal

Ingredients

Adobo Wet Seasoning

  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon habanero sauce
  • 1 medium lemon
  • 1 tablespoon avocado oil

Yellow Risotto

  • 1 shallot
  • 2 garlic cloves
  • 1 tablespoon avocado oil
  • ¾ cup arborio rice
  • ¼ cup white wine preferably Sauvignon Blanc
  • 2 cups low-sodium chicken broth
  • ½ teaspoon ground turmeric powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup grated Italian cheese blend

Salmon and Asparagus

  • 8 ounces of salmon filet 4 ounces filets per serving
  • ½ bunch of asparagus 6 ounces per serving
  • parsley for garnish optional

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Make the Adobo Wet Seasoning: Combine paprika, oregano, garlic powder, onion powder, cumin, kosher salt, and ground black pepper—Reserve 1 teaspoon for the risotto preparation. And finish the wet seasoning wtih habanero sauce, avocado oil, half of the lemon juice, and half of the zest, and set it aside with a brush.
  • Prep the Asparagus: Cut 1-½ inch of the asparagus' bottom and set them aside.
  • Prep the Aromatics: Small chop the shallot and garlic.
  • Make the Yellow Risotto: Heat the oil in a Dutch oven on medium heat. Add the shallot and garlic mixture and sweat until halfway tender, stirring occasionally to prevent browning, for 1 minute. Then, add the arborio rice and fry in the aromatics and oil for 3 minutes while stirring occasionally to prevent browning.
  • Add the white wine, stir until evaporated, and lower the heat to low. Once the wine is absorbed, add half of the chicken broth, turmeric powder, salt, pepper, and reserved adobo seasoning.
  • Stir occasionally while the liquid is being absorbed. Stirring allows the starch from the arborio rice to thicken the broth. When the liquid is absorbed, stir in half of the remaining broth and repeat.
  • Add and stir the remaining broth, cover, and simmer on low heat when the liquid is absorbed. While the risotto simmers, prepare to cook the salmon and asparagus in the next step.
  • Set the Air Fryer: Preheat the air fryer to 375 degrees Fahrenheit and cook for 7 minutes.
  • Prepare the Salmon and Asparagus: Pat the salmon dry wtih a paper towel. When the air fryer is ready, place the salmon on the outer sides of the air fryer basket and spread one even layer of asparagus in the middle. Brush both the salmon and asparagus with the wet seasoning. Place the rest of the asparagus and brush with the remaining seasoning.
  • Cook the Salmon and Asparagus: Cook in the air fryer at 375 degrees Fahrenheit for 7 minutes, depending on the thickness of the salmon and asparagus. If they are not done, cook for another 2 to 3 minutes.
  • Salmon is done at an internal temperature of 145 degrees Fahrenheit, firm when touched, and flaky with a fork test.
  • Finish the Yellow Risotto: When the rice is tender but firm (al dente), add half of the remaining lemon juice, all the zest, and the cheese blend. Taste for salt and lemon flavor and adjust accordingly.

Notes

  • For Convenience - Use store-bought adobo seasoning
  • ¾ cup = ½ + ¼ cup
  • Grated Italian Cheese blend usually consists of pecorino and/or parmesan cheese. It can be used interchangeably in this recipe.
  • Traditional Adobo Seasoning using chili powder was omitted in this recipe.

Nutrition

Calories: 683kcal | Carbohydrates: 73g | Protein: 37g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 65mg | Sodium: 1318mg | Potassium: 1025mg | Fiber: 5g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 35mg | Calcium: 97mg | Iron: 6mg
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