Quick Pan-Fried Honey-Chipotle Salmon
with Ranch Spinach Slaw
Tonight, we're giving salmon some Mexican flair. The mild honey-chipotle combo works beautifully with the rich, crispy-skinned salmon - which we've served with a creamy, colourful slaw to keep the carbs down.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pear
1 packet
garlic aioli
(Contains Egg;)
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Thinly slice pear into wedges. • For the kids portion, in a small bowl, combine half the garlic aioli and the honey. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a second small bowl, combine mild chipotle sauce, the remaining garlic aioli and honey. Set aside
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides (this helps the skin crisp up on the pan). Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then season with salt and pepper.
• Meanwhile, in a medium bowl, combine slaw mix, pear, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with salmon. • Drizzle kid's portion with honey-garlic aioli sauce. • Drizzle adult's portion with chipotle aioli to serve. Enjoy!
