Mango-glazed salmon

Main courseServes 2

Simple to prepare, but full of delicious flavour, this mango-glazed salmon recipe from the team at West Yorkshire based Aagrah combines sweet, tangy chutney with perfectly cooked, flaky fish, to create a fresh, vibrant supper that’s perfect for the warmer months. For more recipe inspiration using their award-winning range visit www.aagrahfoods.com  

Ingredients

500g salmon fillet, cut into chunks

Aagrah Mango Chutney – two tablespoons for the marinade and some for serving as a dip

Salad – rocket, watercress, radishes and pomegranate seeds (finely chopped red chillies are great for a little pop)

Sweetcorn for grilling

Plain Naan

Method

  1. In a bowl, place salmon chunks and gently mix in two tablespoons of mango chutney.  Cover with cling film and allow to sit in the fridge for at least 30 minutes
  2. Take the marinated salmon and place in the air fryer (you can easily use the oven or grill as well). Cook for approximately 10 minutes at 180 °C, with a shake of the tray in-between. The edges will be nice and crisp once cooked.
  3. In a bowl, place the salad ingredients and mix. If you like a little heat, finely slice red chillies and add.
  4. Place the salad on a plate along with the cooked salmon. Serve with warm naan, mango chutney dip and grilled sweetcorn.