Maple & Soy Salmon with Spicy Mango Salsa
One of the most exciting things about summer is the abundance sweet juicy mangoes we get flown in from India and Pakistan. We know there’s always a debate on which country has the best mangoes, so we will leave that for you to decide! You can make this flavour-bursting dish for dinner in an air fryer or bake it in the oven for your next dinner party. The mango salad gives such a summery refreshing bite to it.
INGREDIENTS
- Salmon fillets - 400 grams
- 2.5 tbsp soy sauce
- 2 tbsp maple syrup
- 1½ tbsp melted good quality butter
SALSA
- 1 ripe mango peeled and diced
- ½ red onion diced
- ½ red capsicum diced
- ½ avocado diced
- 2 freshly squeezed lime juice
- 1 diced cucumber
- Vietnamese Chilli Sauce
- Finely chopped coriander leaves and stems 3-4 tbsp
- Season with salt
PREPARATION
- Marinate 2 salmon fillets with soy, maple syrup and butter for at least an hour.
- Pre-heat your air fryer to 200 degrees for 3 minutes.
- Add mango, avocado, coriander, chopped red onion, chopped cucumber, Vietnamese chilli sauce, salt, lime juice and gently mix. Set aside.
- Cook the salmon in the air fryer on 200 degrees for 7 minutes cooked to medium (depending on the thickness of your fillet - reduce the time to 6 minutes if it’s thinner).
- Serve in a bowl with rice with rice and top with salsa.