Double Mexican Seared Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Mexican Seared Salmon

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!

Tags:
Dietitian approved
Quick
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

2 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

sideBannerName

Nutritional Values

Energy (kJ)3351 kJ
Fat53.8 g
of which saturates8.5 g
Carbohydrate16.4 g
of which sugars9 g
Protein61.3 g
Sodium930 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• To the bowl with the charred corn, add slaw mix, spinach, smokey 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!