Tex-Mex 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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 tin
Sweetcorn
1 packet
Baby Spinach Leaves
2 clove
Garlic
1 sachet
Tex-Mex Spice Blend
1 packet
Salmon
1 packet
Slaw Mix
1 packet
Smokey Aioli
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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!