Salmon & Sweet Potato Salad
with Chipotle Drizzle & Charred Veg
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Crustaceans
- Molluscs
We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden salmon, you'll want to remake it over and over again. Don't forget the chipotle sauce! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Capsicum
1 tin
Sweetcorn
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Gourmet Leaf Mix
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1 packet
Sweet Potato Chunks
1
Lime
Cooking Steps
• Thinly slice capsicum into strips. • Drain sweetcorn. • Thinly slice cucumber into rounds. • Slice lemon into wedges. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and corn kernels, tossing, until tender and lightly browned, 4-5 minutes. • Transfer to a large bowl and allow to cool slightly.
• Wipe out frying pan then return to medium-high heat with enough olive oil to cover the base. • Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook 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!
• To the bowl with capsicum, add mixed salad leaves, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide charred capsicum salad between bowls, then top with salmon. • Drizzle over chipotle sauce to serve. • Serve with remaining lemon wedges. Enjoy!
