Mexican Seared Salmon & Pea Pod Slaw
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Mexican Seared Salmon & Pea Pod Slaw

Mexican Seared Salmon & Pea Pod Slaw

with Garlic Oil

Give juicy salmon some heat with our Mexican Fiesta spice blend and you have a flavourful protein for a carb-conscious meal. The charred corn and pea pod 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.

Tags:
Air Fryer Friendly
•Over 30g protein
•Calorie Smart
•Under 40g carbs
•Climate Superstar
•Spicy
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

baby spinach leaves

1 packet

Pea Pods

2 clove

garlic

1 sachet

Mexican Fiesta spice blend

1 packet

salmon

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

1 packet

slaw mix

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2289 kJ
Calories547 kcal
Fat37.1 g
of which saturates5.1 g
Carbohydrate18.4 g
of which sugars10.8 g
Dietary Fibre9.4 g
Protein32.8 g
Sodium766 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Drain sweetcorn. • Roughly chop baby spinach leaves. • Trim and roughly chop pea pods. • 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.

2
2

• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Pat salmon dry with a paper towel and season both sides with Mexican Fiesta 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 a foil-lined 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 seasoning and cook until fragrant, gently turning salmon to coat.

3
3

• To the charred corn, add slaw mix, spinach, pea pods, smokey aioli and a drizzle of olive oil and white wine vinegar. Season and toss to combine.

4
4

• Divide Mexican seared salmon and pea pod slaw between plates. • Spoon over any extra garlic oil over salmon to serve. Enjoy!