Scale

2 (6 oz.) boneless, skinless salmon ( I used wild caught sockeye salmon)

2 tablespoons tapioca flou

1⁄4 cup plain yogurt

2 tablespoons honey

2 tablespoon light soy sauce

1 tsp. lime juice

1⁄2 tsp. chipotle chilli powder

1⁄2 tsp. smoked paprika

For the Finishing Sauce:

2 tablespoons honey

2 tablespoons light soy sauce

1 tablespoon lime juice

1 tablespoon rice wine vinegar

1 tsp. pressed garlic (can be garlic in jar)

1-2 “ fresh ginger (finely minced)

For the Garnishes:

Toasted Sesame Seeds

Fresh Cilantro

Thinly Sliced Green Onions

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Cut salmon into 1-2” cubes. Add to a medium size bowl and toss with tapioca flour and set aside.
In a small bowl mix together yogurt, honey, soy sauce, lime juice, chili powder and paprika. (Not from the finishing sauce)
Add the sauce to the salmon cubes and coat evenly. ) Allow to sit and marinade for about 15 minutes.
Spray the bottom of the air fryer basket with non-stick spray or use an air fryer basket liner and add the salmon cubes in a single layer, making sure the pieces are not touching each other.
Air fry for about 6 minutes, turn pieces over and air fry an additional 6-8 minutes. (The edges should be crispy and the center should be flaky when you use a fork to check.
In a small bowl mix all the finishing sauce ingredients together.
Remove salmon cubes from the air fryer and place in a medium size bowl. Pour the finishing sauce over and gently toss to coat.
Garnish with toasted sesame seeds, chopped cilantro and thinly sliced green onions.