Double Tex-Mex Seared Salmon & Charred Corn Slaw
with Garlic Oil- Fish
- Eggs
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
- Gluten
- Soy
- Wheat
- Milk
Ingredients
2
Garlic
1 packet
Pea Pods
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Slaw Mix
1
Silverbeet
1 tin
Sweetcorn
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
Cooking Steps
• Drain sweetcorn. • Roughly chop silverbeet. Trim and roughly chop pea pods. • 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. TIP: Cook salmon in batches for best results!
• To the charred corn, add slaw mix, silverbeet, pea pods, smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar. Season and toss to combine.
• Divide Tex Mex seared salmon and charred corn slaw between plates. • Spoon over any extra garlic oil and remaining smokey aioli over salmon to serve. Enjoy!
