Salmon Bites with Mango Salsa
Serves: 4
Crispy air-fried salmon cubes with a sweet and tangy tamarind glaze, served over jasmine rice and topped with a fresh, fruity mango and avocado salsa.
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
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2 cups jasmine rice
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4 salmon fillets, cut into 3-4 cm cubes
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4 tbsp tamarind paste
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2 tbsp honey
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1½ mangoes, sliced
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½ avocado, sliced
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½ cup green capsicum, sliced
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1 red or green chilli, finely chopped
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½ Spanish onion, finely sliced
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¼ cup coriander, chopped
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1 lemon, juiced
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120ml extra virgin olive oil
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Salt and freshly cracked black pepper, to taste
Method:
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Cook the jasmine rice according to packet instructions. Once cooked, keep warm until ready to serve.
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Pat the salmon dry with paper towel and place into a large bowl. Add the tamarind paste and honey, season lightly with salt and freshly cracked black pepper, and toss gently until evenly coated.
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Place the mango, avocado, capsicum, chilli, Spanish onion and coriander into a bowl. Add the lemon juice and extra virgin olive oil, season with salt and freshly cracked black pepper, and gently toss to combine. Set aside.
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Preheat the air fryer to 200°C. Arrange the salmon pieces in a single layer on a lined air fryer tray or basket. Cook for 8-10 minutes, turning once if needed, until caramelised and cooked through. Work in batches if needed to avoid overcrowding the basket.
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Divide the jasmine rice between serving bowls. Top with the crispy salmon and generously spoon over the fresh mango salsa. Serve immediately.
Notes:
Storage: Store leftover salsa and salmon separately in the refrigerator for up to 2 days. The salsa is best served fresh, but can be prepared up to 4 hours ahead without the avocado to prevent browning. Add avocado just before serving.
