Honey-Chipotle Salmon
with Cucumber-Spinach Slaw & Coriander- Soy
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Tonight, we're giving salmon a whole lot of Mexican flavour and attitude. The honey-chipotle combo works beautifully with succulent salmon, which comes complete with a creamy, colourful slaw. Treat yourself to this low-carb sensation! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
cucumber
1 bag
baby spinach leaves
1 bag
coriander
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice cucumber into thin rounds. • Roughly chop baby spinach leaves and coriander.
• SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, honey and a small drizzle of water. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat salmon dry with paper towel and season both sides. Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine slaw mix, cucumber, baby spinach, garlic aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Toss to coat. Season to taste. • When salmon is done, remove pan from heat. Add honey-chipotle mixture, gently turning salmon to coat.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide honey-chipotle salmon and cucumber-spinach slaw between plates. Spoon any remaining glaze from pan over salmon. • Sprinkle with coriander to serve.
