Bombay Mix Salmon

By: Sorted Food

Bombay Mix Salmon
cuisine icon Course
Breakfast, Dinner, Lunch
cuisine icon Difficulty
Medium
cuisine icon Duration
10 Minutes
cuisine icon Cooking Technique
Instant Vortex Dual Basket Air Fryer
cuisine icon Keywords
10 minutes, 2 servings, aubergine pickle, bombay mix crushed, breakfast, bunch green asparagus, coriander, cornflour, cucumber, dairy, dinner, fillets skinless, fish, g ginger, greek yoghurt, green chilli, ground cumin, instant vortex dual basket air fryer, lunch, medium, mint, salmon, seeds, sesame seeds toasted, vegetables, white, yogurt

serving icon Servings
2 Servings
Ingredients
  • 1 bunch green asparagus
  • 1 tbsp aubergine pickle
  • 10 g mint
  • 10 g coriander
  • 1 tsp sesame seeds toasted
  • Salmon fillets skinless
  • 1 egg white
  • 1 tsp cornflour
  • 200 g bombay mix crushed
  • ½ cucumber
  • 10 g mint
  • 10 g coriander
  • 1 green chilli
  • 5 g ginger
  • 1 tsp ground cumin
  • 150 g greek yoghurt
Instructions
  • Preheat drawer 1 of the Air fryer to Roast at 390°F for 6 Minutes.
  • Once the Air fryer is preheated, add the asparagus, lightly mist with the spray oil and cook.
  • Roughly chop on a board the aubergine pickle, mint and coriander.
  • Add to a large serving dish along with the sesame seeds.
  • Preheat drawer 2 of the Air fryer to Air fry at 400°F for 4 Minutes.
  • Cut each salmon fillet into 4 to make chunky “fingers”.
  • Whisk the egg white and cornflour together in a large bowl and place the crushed bombay mix into a 2nd bowl.
  • Add the salmon fingers to the egg white and turn them over in the egg white to coat.
  • Pass the coated salmon fingers through the bombay mix to coat well, pressing it on as you go.
  • Once Pre-heated, place the coated salmon fingers into the Airfryer and cook.
  • Coarsely grate the cucumber into a large bowl. Finely chop the mint, coriander and green chilli. Finely grate the ginger and add all of it to the bowl alongside the ground cumin and yoghurt.
  • Finely chop the mint, coriander and green chilli.
  • Finely grate the ginger and add all of it to the bowl alongside the ground cumin and yoghurt.
  • Season generously with salt and give it a good mix
  • To Serve: Place the asparagus on to the lime pickle dressing and lightly toss, top with the crispy salmon fingers and spoon around a little of the raita.
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