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.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Baby spinach leaves
1 packet
Garlic
2 clove
Salmon
2 packet
Tex-Mex spice blend
1 sachet
Slaw mix
1 packet
Smokey aioli
1 packet
White wine vinegar
drizzle
• 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel on both sides (patting the skin dry helps it crisp up in the pan!). • 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 sprinkle with Tex-Mex spice blend. 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 salmon and charred corn slaw between plates to serve. Enjoy!
3494
kJ
Energy (kJ)
835
kcal
Calories
58
g
Fat
8.9
g
of which saturates
16.8
g
Carbohydrate
9.4
g
of which sugars
8.1
g
Dietary Fibre
59.7
g
Protein
825
mg
Sodium
