Blackened Salmon and Mango Chickpea Salsa Bowls

Ingredients

• 4 salmon fillets
• 4 tsp mixed bbq smokehouse spice blend, or use smoked paprika, cayenne, black pepper, garlic, chilli + a little sugar/honey for the blackened effect
• 2 ripe mango, approx. 400-440g flesh, diced
• 2 avocado, medium, diced
• 1 red onion, small, finely chopped
• 1 red chilli
• 2 tins chickpeas, drained and rinsed
• Juice of 1 lime
• Large handful fresh parsley, finely chopped
• 1 tsp garlic granules
• salt and black pepper, to taste

Instructions

1. Heat the air fryer or oven to 200°C (fan).
2. Pat the salmon fillets dry, then lightly coat with the mixed bbq smokehouse spice blend.
3. Air fry the salmon for 7–9 minutes or roast in the oven for 10–12 minutes, until blackened on the outside and just cooked through.
4. Meanwhile, prepare the salsa: dice the mango by slicing down either side of the stone, scoring the flesh in a criss-cross pattern, then inverting the skin and cutting away the cubes.
5. Add the mango to a bowl with the avocado, red onion, red chilli, chickpeas, lime juice, parsley and garlic granules.
6. Adjust salt and black pepper just before serving to keep the salsa fresh and avoid it going watery.
7. Serve each salmon fillet with a quarter of the salsa.

Notes

Cook once eat twice — great for busy weeks. If storing for more than 2 days, keep the avocado separate and add fresh. Allow salmon and salsa to cool fully before storing in airtight containers.