Name: Bombay Mix Salmon
Total time: 10 min
Yield: 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

Bombay Mix Salmon

By :Sorted Food

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Course

Breakfast, Dinner, Lunch

Difficulty

Medium

Browse Category

Breakfast, complete meal, Dinner, Lunch

Duration

10 Minutes

Cooking Technique

Instant Vortex Dual Basket Air Fryer

Main Ingredient

Bombay mix, salmon fillet

Keyword

dairy, fish, salmon, Seeds, vegetables, yogurt

Home Category

Breakfast, Dinner, lunch

Cook Time

10 Minutes

Servings

2 Servings

Ingredients

For the Asparagus

1 bunch green asparagus
1 tbsp aubergine pickle
10 g mint
10 g coriander
1 tsp sesame seeds toasted

For the Salmon

salmon fillets skinless
1 Egg White
1 tsp cornflour
200 g bombay mix crushed

For the Raita

½ cucumber
10 g mint
10 g coriander
1 green chilli
5 g Ginger
1 tsp ground cumin
150 g greek yoghurt

Course

Breakfast, Dinner, Lunch

Difficulty

Medium

Browse Category

Breakfast, complete meal, Dinner, Lunch

Duration

10 Minutes

Cooking Technique

Instant Vortex Dual Basket Air Fryer

Main Ingredient

Bombay mix, salmon fillet

Keyword

dairy, fish, salmon, Seeds, vegetables, yogurt

Home Category

Breakfast, Dinner, lunch

Cook Time

10 Minutes

Servings

2 Servings

Ingredients

For the Asparagus

1 bunch green asparagus
1 tbsp aubergine pickle
10 g mint
10 g coriander
1 tsp sesame seeds toasted

For the Salmon

salmon fillets skinless
1 Egg White
1 tsp cornflour
200 g bombay mix crushed

For the Raita

½ cucumber
10 g mint
10 g coriander
1 green chilli
5 g Ginger
1 tsp ground cumin
150 g greek yoghurt

Instructions

For the Asparagus

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.

For the Salmon

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.

For the Raita

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.