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.
The quantities provided above are averages only.
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
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
Nutritional Values
Utensils
Instructions
• 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!