Air-Fried Salmon with Mango Salsa
Flaky, perfectly seasoned air fried salmon topped with a juicy, sweet and spicy mango avocado salsa. It’s light, flavourful, and comes together in under 40 minutes. Serve it with coconut rice, grilled veggies, or greens for the ultimate summer dinner!
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Servings: 2 servings
Equipment
- airfryer or oven, chef’s knife
Ingredients
Air Fried Salmon Ingredients
- 2 salmon filets skin on
- 2 tsp chili miso sauce I use Okazu
- sea salt
- cracked pepper
- cooking spray
Mango Salsa Ingredients
- 1 ripe mango
- ¼ cup red onion small dice
- 1 cup cherry tomatoes quartered
- ½ avocado diced
- 1 small clove garlic minced
- 2 tbsp fresh mint leaves roughly chopped
- ½ tsp sea salt
- ½ tsp chili flakes
- 1 lime juiced
- cracked pepper
Instructions
- Pat dry salmon filets with a paper towel.
- Place salmon filets on a plate. Season salmon with sea salt and cracked pepper.
- Coat chili sauce on top and sides of the salmon. Set aside while you make the salsa.
- Peel skin off the mango with a vegetable peeler. Slice the flesh off the mango and cut into cubes. Add to a bowl with the remaining salsa ingredients and stir to combine.
- Set aside for 30 minutes to allow flavours to meld.
- Preheat air-fryer for 3 minutes at 390 degrees. Spray the bottom of the air fryer with non-stick spray and place the salmon skin side down into the air fryer. Cook for 10-15 minutes, depending on how thick your salmon is and to your liking (some of you like it less cooked, while you may like it more cooked!).
- Once salmon is cooked, spoon salsa over top. You can serve your salmon with rice, potatoes, your favourite veggie or salad greens.
Notes
I love this salsa with rainbow trout, arctic char or any of your favourite fish. You could also serve this alongside chicken!
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 31g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 904mg | Potassium: 1533mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2009IU | Vitamin C: 73mg | Calcium: 82mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.