Seared Salmon & Mexican Butter Sauce
with Sour Cream Charred Corn Slaw- Fish
- Milk
- Crustaceans
- May contain traces of allergens
- Mollusc
- Wheat
- Gluten
- Soy
Give juicy salmon some heat with our Tex-Mex spice blend and you have a flavourful protein for a carb-conscious bowl. The charred corn slaw is a wonderful addition to keep the carbs low but the crunch up! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 tin
sweetcorn
1 bag
baby spinach leaves
2 clove
garlic
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
slaw mix
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
1
olive oil
30 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). Roughly chop baby spinach leaves. 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides (patting the skin dry helps it crisp up in the pan!). • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • In the last 30 seconds, add the butter, garlic and Tex-Mex spice blend, and cook until fragrant, 1-2 minutes.
• While salmon is cooking, to charred corn, add slaw mix, spinach, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide seared salmon and charred corn slaw between plates. • Spoon Mexican butter sauce over salmon. • Serve with light sour cream. Enjoy!
