with Celery-Apple Slaw & Coriander
Tonight, we're giving salmon a whole lot of Mexican flavour and attitude. The honey-chipotle combo works beautifully with succulent salmon, which comes complete with a creamy, colourful slaw. Treat yourself to this low-carb sensation! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Celery
1 stalk
Green apple
0.5
Coriander
1 bag
Mild chipotle sauce
1 packet
Honey
1 tsp
Salmon
1 packet
Slaw mix
1 bag
Garlic aioli
1 packet
White wine vinegar
1 drizzle
• Thinly slice celery. • Thinly slice apple (see ingredients) into wedges. • Roughly chop coriander.
• SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, honey and a small drizzle of water. • Season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat salmon dry with paper towel and season both sides. Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine slaw mix, celery, apple, garlic aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Toss to coat. Season to taste. • When salmon is done, remove pan from heat. Add honey-chipotle mixture, gently turning salmon to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Divide honey-chipotle salmon and celery-apple slaw between plates. Spoon any remaining glaze from pan over salmon. • Sprinkle with coriander to serve.
2295
kJ
Energy (kJ)
41.3
g
Fat
5.9
g
of which saturates
11.1
g
Carbohydrate
9.8
g
of which sugars
4.7
g
Dietary Fibre
31.9
g
Protein
489
mg
Sodium
