With Cucumber Mango Salsa
Experimenting with salmon in the air fryer and this one turned out pretty darn delicious! ?
If you don’t have an air fryer – use the broil setting on your oven
First prep the salmon in a bowl before placing it in the air fryer:
SALMON
2 fillets or about 10 oz of Wild-caught Salmon cut into cubes
1 tbsp coconut oil
2 tbsp chopped chipotles in adobo (canned)
2 tbsp raw honey
1 jalapeno pepper chopped
1 tbsp coconut aminos (or sub tamari or soy sauce)
1 tbsp apple cider vinegar
salt and pepper to taste
CUCUMBER MANGO SALSA
2 cups diced cucumbers
2 diced avocado
1 cup diced sweet peppers
1 large mango diced
1 jalapeno pepper diced
fresh cilantro diced
1 tbsp lime juice
1 tbsp rice vinegar
BUILD THE BOWL
Greens – spinach, bok choy
shredded cabbage
shredded radish + yellow beets (I used a julienne grater)
Rice noodles
garnish with toasted coconut + cashews
Servings: 4 people | Time: 30 mins | Equipment: Air fryer or oven
DIRECTIONS
- Place salmon in the air fryer for 15-20 mins on fish setting (320-350 degrees)
- Boil water and cook rice noodles
- Chop greens – add to the base of the bowl and massage with organic olive
- Add shredded cabbage, radish, beet, cucumber mango salsa to the bowl
- Add salmon and rice noodles to the bowl
- Garnish with toasted coconut + cashews
BOOM Easy Dinner in less than 30 mins!
#lolohealthco