Tex-Mex Seared Salmon
with Charred Corn Slaw- Fish
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Crustaceans
- Mollusc
- Milk
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 40g carbohydrates per serving.*
Ingredients
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
2 clove
Garlic
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
Slaw Mix
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
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.
• Pat salmon dry with a paper towel and season both sides with Tex-Mex spice blend. • In a small bowl, combine garlic and a drizzle of olive oil. • Set air fryer to 200°C. Place salmon skin-side up into the air fryer basket, drizzle with olive oil and cook until just cooked through, 10-12 minutes. • In the last 2-3 minutes of cook time, drizzle over garlic oil and cook until browned and fragrant.
TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. 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 Tex-Mex seasoning and cook until fragrant, gently turning salmon to coat.
• Add slaw mix, spinach, smokey aioli and a drizzle of olive oil and white wine vinegar to the charred corn. Season and toss to combine.
• Divide Tex Mex seared salmon and charred corn slaw between plates to serve. Enjoy!
