[Low Carb] All-American Salmon & Garlic Butter Corn

Cut the corn cob in half. Add the corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain.

While the corn is cooking, grate the carrot. In a medium bowl, combine the sour cream, a splash of the pickle liquid, a pinch of salt and pepper and a drizzle of olive oil. Top with the shredded cabbage mix and carrot. Finely chop the garlic.

Pat salmon dry with paper towel. To a medium bowl, add the salmon, a drizzle of olive oil and the All-American spice blend. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the salmon, skin side down first, and cook until just cooked through, 2-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour! Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the garlic and cook, stirring, until fragrant, 1 minute. Remove from the heat. Toss the slaw to combine.