Mexican Seared Salmon & Pea Pod Slaw
with Garlic Oil- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
Give juicy salmon some heat with our Mexican Fiesta spice blend and you have a flavourful protein for a carb-conscious meal. The charred corn and pea pod slaw is a wonderful addition to keep the carbs low but the crunch up! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 tin
sweetcorn
1 packet
baby spinach leaves
1 packet
Pea Pods
2 clove
garlic
1 sachet
Mexican Fiesta spice blend
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
slaw mix
1 packet
smokey aioli
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn. • Roughly chop baby spinach leaves. • Trim and roughly chop pea pods. • Finely chop garlic. • Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are 'popping' out.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Pat salmon dry with a paper towel and season both sides with Mexican Fiesta spice blend. • In a small bowl, combine garlic and a drizzle of olive oil. • Set air fryer to 200°C. 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 and seasoning and cook until fragrant, gently turning salmon to coat.
• To the charred corn, add slaw mix, spinach, pea pods, smokey aioli and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide Mexican seared salmon and pea pod slaw between plates. • Spoon over any extra garlic oil over salmon to serve. Enjoy!
