Pan Fried Honey-Chipotle Salmon
with Ranch Spinach Slaw & Coriander
Tonight, we're giving salmon some Mexican flair. The mild honey-chipotle combo works beautifully with the rich, crispy-skinned salmon - which we've served with a creamy, colourful slaw to keep the carbs down.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
cucumber
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
ranch dressing
(Contains: Eggs, Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice cucumber into thin rounds. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, the honey and a splash of water. Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then add honey-chipotle mixture, gently turning salmon to coat.
TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach leaves, ranch dressing and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide pan-fried honey-chipotle salmon and ranch spinach slaw between plates. • Spoon any remaining glaze from pan over salmon. • Serve with garlic aioli. Enjoy!
