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.
1
sweetcorn
1
baby spinach leaves
2
garlic
1
chicken breast
1
slaw mix
1
Light Sour Cream
(Contains Milk;)
1
olive oil
1
butter
white wine vinegar
• Drain sweetcorn. Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides (patting the skin dry helps it crisp up in the pan!). • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last 30 seconds, add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.
Custom Recipe: If you've swapped to chicken, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). In the last minute add the spice blend asabove.
• While salmon is cooking, to charred corn, add slaw mix, spinach, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide seared salmon and charred corn slaw between plates. • Spoon Mexican butter sauce over salmon. • Serve with light sour cream. Enjoy!