Curried Salmon Bowls
Air-fried or grilled salmon coated in a fragrant shop-bought mild curry paste, paired with fluffy white rice, a refreshing Asian-inspired cucumber salad and a sweet, juicy mango salsa all together in a satisfying bowl.
Ingredients
- 4 salmon fillets
- 40 g korma or tandoori curry paste
FOR THE MANGO SALSA
- 1 large or giant ripe mango, diced small
- ½ - 1 teaspoon lime juice, depending how sweet the mango is
- ¼ - ½ onion, finely chopped
- ½ tablespoon fresh coriander / cilantro, chopped, optional
- Dried chilli flakes / red pepper flakes to taste, optional
FOR THE CUCUMBER SALAD
- ½ large whole cucumber
- ¼ onion, thinly sliced
- ½ teaspoon white sugar, ideally caster
- 1 tablespoon white wine or rice wine vinegar
- Pinch of salt
SERVE WITH
- White basmati rice or
- Naan bread
Instructions
- Put the salmon fillets into a baking tray foil and using a silicone brush, cover fillets with the korma or mild curry paste. Leave to briefly marinate while you prep the rest of the elements.
- Start cooking your rice as you usually would (and the quantity you would usually make).
- Make your cucumber salad. Slice the cucumber and onion as finely as possible, I like to use the thinest blade on my mandolin, but you can cut by hand. Combine all ingredients together in a bowl and toss well.
- Then compile your mango salsa in a bowl, tossing the lime juice through everything well. if needed, separate out some mango and toss in just a little lime juice for younger kids or fussy eaters.
To Grill / Broil
- Preheat the grill/broiler to medium. Lay the salmon fillets on a foil-lined baking tray and put under the grill/broiler, about 10cm away (usually as high as the shelf can go), for around 9 minutes, or until cooked through but being careful not to overcook.
To Air Fry
- Remove the crisper plates (the skin will stick otherwise) and air fry skin down 200 for 10-12 mins or till cooked through.
Notes
To make salmon bites instead of whole fillets: Skin off and toss salmon in the paste. air fry at 200 for 8 mins or till cooked through, no need to remove the crisper plates.
Why not try? Using fresh, ripe pineapple instead of mango?
Baby & Toddler
The salmon with korma/curry paste is suitable from 12 months +. To serve to babies from around 6 months, brush their salmon lightly with a little unsalted butter instead. The mango can be cut into finger-sized strips for younger babies, and cucumber can also be served in finger-sized sticks, both served plain without dressing. For over 12 months, you can serve the mango diced as long as the mango pieces are small enough to avoid any choking risk. The cucumber can be served as you are already slicing them, very thinly.
FUSSY EATERS
Can serve mango simply tossed in a little lime juice, and plain cucumber slices.
STORAGE
The salmon will keep for up to 2 days (cook day + 1) in the fridge in an air-tight food bag or container and can be eaten cold or gently reheated in the microwave until piping hot. The rice should also be used within 2 days (cook day + 1) and reheated until steaming hot before serving. The mango salsa is best eaten within 24 hours, while the cucumber salad will keep for up to 2 days (make day + 1) in the fridge.
Nutrition - per serving
Calories: 571kcalCarbohydrates: 71gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 81mgPotassium: 1080mgFiber: 3gSugar: 10gVitamin A: 2234IUVitamin C: 22mgCalcium: 70mgIron: 2mg
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