Mexican Seared Salmon
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Mexican Seared Salmon

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!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Dietitian approved
Quick
Climate Superstar
Allergens:
Fish
Egg

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.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

corn kernels

1 bag

baby spinach leaves

2 clove

garlic

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1 sachet

Tex-Mex spice blend

1 bag

slaw mix

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2095 kJ
Fat33.5 g
of which saturates4.9 g
Carbohydrate15.2 g
of which sugars9 g
Dietary Fibre6.2 g
Protein32.8 g
Sodium873 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• Drain corn kernels. • 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.

2
2

• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel on 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 minute, add garlic and sprinkle over Tex-Mex spice blend. Cook until fragrant, gently turning salmon to coat.

3
3

• 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.

4
4

• Divide Mexican seared salmon and charred corn slaw between plates. Enjoy!