- Spread the curry paste evenly over the salmon fillets and air fry at 200°C for 10 minutes until blackened slightly and cooked through. Alternatively, place under a hot grill for 10 minutes .
- Meanwhile, make the lime slaw by adding the cabbage, red onion, lime juice, cucumber and salt to a bowl. Mix well.
- Heat the naan breads according to packet instructions.
- When the salmon is ready, add some slaw on top of each naan and top with big flakes of the salmon. Add dollops of mango chutney or yoghurt if using and finish with some mint or coriander leaves.
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