Chipotle Salmon & Zesty Capsicum Salad
with Cos Lettuce, Everything Garnish & Lime
Calories
:
534 kcalProtein
:
33.5g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Fish
- Sesame
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Level up your standard salmon dinner by glazing it in a mild chipotle sauce and sticky honey combo that is sure to have you licking your plate clean. Lay it all down on a bed of charred veggies and finish it off with a sprinkling of everything garnish to add that crunch we all know and love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Baby Cos Lettuce
1
Capsicum
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 tin
Sweetcorn
1
Cucumber
½ sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Lime
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Drain sweetcorn.
- Roughly shred cos lettuce. Thinly slice capsicum. Roughly chop cucumber and tomato. Slice lime into wedges.
- Season salmon with salt and pepper.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum and corn until tender and slightly charred, 4-5 minutes.
- Transfer to a large bowl and season. Cover to keep warm.
3
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
- Remove pan from heat and add mild chipotle sauce, the honey and a splash of water, turning to coat. TIP: Patting the skin dry helps it crisp up in the pan!
4
- To bowl with capsicum and corn, add cos lettuce, tomato, cucumber, a generous squeeze of lime juice and a drizzle of olive oil. Season.
- Divide chipotle glazed salmon breast and zesty charred capsicum and cos salad between plates. Drizzle over any remaining glaze.
- Sprinkle everything garnish (see ingredients) over salmon. Serve with any remaining lime wedges. Enjoy!
