Double Mexican Seared Salmon
with Charred Corn Slaw
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!
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 tin
sweetcorn
1 bag
baby spinach leaves
2 clove
garlic
2 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 bag
slaw mix
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain sweetcorn. • Roughly chop baby spinach leaves. Finely chop garlic. • Heat a large frying pan over high heat. Cook corn kernels 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. Cook in batches for the best results. • In the last minute, add garlic and sprinkle over Tex-Mex spice blend. Cook, until fragrant, gently turning salmon to coat.
• To the bowl with the charred corn, add slaw mix, spinach, garlic aioli, and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide Mexican seared salmon and charred corn slaw between plates. Enjoy!
