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We eat these mild curried salmon bowls on repeat every summer
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They are super kid-friendly, customizable and satisfying for adults too. The salmon takes just minutes to prep as we're cheating a little
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and using store-bought mild curry paste like korma or tandoori. You can grill these or broil them in the oven or like I'm doing here, air fry them
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Just add your salmon fillets with the skin onto your air fryer drawer without crisper plates
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and coat the fillets all over in curry paste. Set aside to marinate while you cook your rice and make your salads
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For the mango salsa prepare a ripe mango. I like to use the glass hack to do that. Once you've got
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rid of the peel dice the mango into fairly small cubes and add to a bowl. Then finely dice a quarter
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of a red or white onion. I find the best way to do that is to keep the onion intact at one end
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and then add that to the bowl also. If you like coriander you can add an optional half a tablespoon
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You can separate out some salsa without it for the kids. Also if you like you can add some dried
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chili flakes. Add in a little salt and half to one teaspoon of lime juice depending how sweet
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your mango is. For the cucumber salad you'll need to thinly slice half a large cucumber. This is why
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I like to use a mandolin on the thinnest slicing tool. Also you'll need to slice about a quarter of
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a red or white onion. Add to the bowl along with half a teaspoon of white sugar and one tablespoon
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of white wine or rice wine vinegar and toss well. Now you're ready to cook your salmon either under
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the grill or broiler or in the air fryer for 11 to 12 minutes at 200 degrees celsius or 400 fahrenheit
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before you serve remove the skin it should come away easily enough and serve over white rice with
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your mango salsa and your cucumber salad
