COURSE:
Main Course
Bombay Mix Salmon: A Bold Fusion of Flavours and Textures
Spice up your dinner with Bombay Mix Salmon, a unique fusion dish that brings together tender, flaky salmon with the bold crunch of Bombay mix. This recipe takes salmon to a new level by coating it in a spicy, savoury layer of crushed Bombay mix, adding both texture and a burst of flavour inspired by classic Indian snacks. It’s a perfect way to add excitement to your weeknight meals or impress guests with something truly original.
Preparing Bombay Mix Salmon is simple and rewarding. Start by lightly seasoning the salmon, then press a crushed layer of Bombay mix onto each fillet. Cook in your Instant Pot or air fryer until the salmon is perfectly done, with a crispy, spiced topping that complements its delicate flavour. The result is a beautifully cooked salmon fillet with a delightful crunch and a blend of spices that brings out the richness of the fish.
This dish pairs wonderfully with a fresh cucumber raita, tangy lime wedges, or a side of roasted vegetables, balancing the spiced crust with cool, refreshing elements. Bombay Mix Salmon offers a quick yet exotic option for seafood lovers looking to explore new flavour combinations, bringing a taste of Indian-inspired creativity to your kitchen.
Bombay Mix Salmon
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Asparagus
- 1 bunch green asparagus
- 1 tbsp aubergine pickle
- 10 g mint
- 10 g coriander
- 1 tsp sesame seeds
For the Salmon
- salmon fillets
- 1 egg white
- 1 tsp cornflour
- 200 g bombay mix
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 200℃ 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 205℃ 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 air fryer 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.
- 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.
Bombay Mix Salmon
COURSE:
Main Course
Product:
Vortex Plus Dual Drawer Air Fryer
Ingredients
For the Asparagus
- 1 bunch green asparagus
- 1 tbsp aubergine pickle
- 10 g mint
- 10 g coriander
- 1 tsp sesame seeds
For the Salmon
- salmon fillets
- 1 egg white
- 1 tsp cornflour
- 200 g bombay mix
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 200℃ 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 205℃ 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 air fryer 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.
- 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.
Bombay Mix Salmon: A Bold Fusion of Flavours and Textures
Spice up your dinner with Bombay Mix Salmon, a unique fusion dish that brings together tender, flaky salmon with the bold crunch of Bombay mix. This recipe takes salmon to a new level by coating it in a spicy, savoury layer of crushed Bombay mix, adding both texture and a burst of flavour inspired by classic Indian snacks. It’s a perfect way to add excitement to your weeknight meals or impress guests with something truly original.
Preparing Bombay Mix Salmon is simple and rewarding. Start by lightly seasoning the salmon, then press a crushed layer of Bombay mix onto each fillet. Cook in your Instant Pot or air fryer until the salmon is perfectly done, with a crispy, spiced topping that complements its delicate flavour. The result is a beautifully cooked salmon fillet with a delightful crunch and a blend of spices that brings out the richness of the fish.
This dish pairs wonderfully with a fresh cucumber raita, tangy lime wedges, or a side of roasted vegetables, balancing the spiced crust with cool, refreshing elements. Bombay Mix Salmon offers a quick yet exotic option for seafood lovers looking to explore new flavour combinations, bringing a taste of Indian-inspired creativity to your kitchen.
