Tex-Mex Salmon & Charred Corn Slaw

• Set air fryer to 200°C. Pat salmon dry with a paper towel and season both sides 
with Tex-Mex spice blend.
• In a small bowl, combine garlic and a drizzle of olive oil.
• Place salmon skin-side up into a foil-lined air fryer basket, drizzle with olive oil 
and cook until just cooked through, 10-12 minutes. In the last 2-3 minutes of 
cook time, drizzle over garlic oil and cook until browned and fragrant. 
TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. 
When oil is hot, cook salmon, skin-side down first, until just cooked through,  
2-4 minutes each side. In the last minute, add garlic oil and cook until fragrant,  
gently turning salmon to coat.  

• To the bowl with charred corn, add slaw mix, cucumber, mixed salad leaves, 
smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white 
wine vinegar. Season to taste with salt and pepper and toss to combine.