Mexican Seared Salmon & Pea Pod Slaw
with Garlic Oil
- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
- Milk
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.
Ingredients
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: 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. • 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.
• 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.
• 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.
• Divide Mexican seared salmon and pea pod slaw between plates. • Spoon over any extra garlic oil over salmon to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mexican Fiesta spice blend pairs well with salmon, and the smokey aioli and slaw are popular accompaniments. Some found the seasoning overpowering on the salmon, while others felt the overall dish was mild or bland.
- Ease of prep: This is a quick and straightforward recipe that most found easy to pull together, with the air fryer method particularly praised for simplicity.
- Suggestions: Some customers added roasted sweet potato or a side of rice or quinoa to make the meal more filling. A few suggested adding extra smokey aioli to the slaw, using garlic paste in the drizzle, or adjusting the spice blend to personal heat preference.
- Portions: Several customers found the meal on the smaller side, particularly the salad serving, and felt it needed a side dish to be satisfying.
- Leftovers: At least one customer enjoyed the slaw and salmon as leftovers for lunch the next day, noting it held up well in the fridge without going soggy.
