Honey-Chipotle Salmon
with Celery-Apple 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.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 stalk
celery
½
green apple
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
• Thinly slice celery. • Thinly slice apple (see ingredients) into wedges. • Roughly chop 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, celery, apple, 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 salmon skin dry helps it crisp up in the pan!
• Divide honey-chipotle salmon and celery-apple slaw between plates. Spoon any remaining glaze from pan over salmon. • Sprinkle with coriander to serve.
