Ingredients
1 tblsp Harissa paste
460g packet salmon portions, skin on
400g can black beans, rinsed, drained
2 cups fresh parsley leaves and stems (about ½ bunch), roughly chopped
1 large mango, sliced
250g punnet cherry tomatoes, halved
DRESSING
1/3 cup olive oil
1/3 cup white wine vinegar
1 long green chilli, deseeded, finely chopped
Method
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To make dressing, whisk 2 tblsps of olive oil and vinegar in a jug. Season with salt and pepper. Stir in chilli. Set aside.
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Combine remaining oil and paste in a bowl. Season with salt and pepper. Add salmon. Toss to coat.
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Pull out pan and basket from a 7-litre air fryer. Spray basket with oil. Arrange salmon, skin-side up in basket. Slide pan and basket back into air fryer. Set temperature to 200C. Set timer and cook for 8 to 10 minutes until cooked to your liking.
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Meanwhile, combine beans, parsley, mango and tomatoes in a bowl.
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Serve salmon with salad. Drizzle over dressing.