This Indian Salmon Salad is a Summer Must
Sticky, sweet and spicy, this dish is best served family-style
If you're feeding the family, this recipe easy doubles up.
Ingredients
- 500g salmon fillet, cut into chunks
- Aagrah Mango Chutney (two tablespoons for the marinade and some for serving as a dip)
- Rocket
- Watercress
- Radishes
- Pomegranate seeds
- Red chillies, finely chopped (optional)
- Sweetcorn for grilling
- Plain naan
Method
Place the salmon chunks in a bowl and gently mix in two tablespoons of mango chutney. Cover with cling film and allow to sit in the fridge for at least 30 minutes.
Take the marinated salmon and place in the air fryer (you can easily use the oven or grill as well). Cook for approximately 10 minutes at 180C, with a shake of the tray in-between. The edges will be nice and crisp once cooked.
In a bowl, place the salad ingredients and mix together. If you like a little heat, finely slice red chillies and add.
Place the salad on a plate and the cooked salmon, serve with warm naan, mango chutney dip and grilled sweetcorn.
