Salmon works a treat when coated with hot Mexican spices. Top it off with a cooling and sweet salsa and meet your new favourite fish dish!
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.
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
Mexican Fiesta spice blend(May be present Gluten)
white wine vinegar
plain flour (or gluten-free plain flour)(ContainsGluten)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
While the potato is roasting, roughly chop the tomato. Finely chop the cucumber. Roughly chop the coriander. Drain the sweetcorn.
Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a bowl to cool slightly.
TIP: Cover the pan with a lid if the kernels are "popping" out.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat, and substitute with a little more flour.
On a plate, mix the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. Pat the salmon dry. Add the salmon to the spices, gently turning to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
While the fish is cooking, add the tomato, cucumber and coriander to the bowl with the corn. Add the white wine vinegar and a drizzle of olive oil. Toss to coat. Season to taste.
Divide the spiced salmon and potato between plates. Spoon the corn salsa over the salmon. Serve with the garlic aioli.