with Ranch Spinach Slaw
Tonight, we're giving salmon some Mexican flair. The mild honey-chipotle combo works beautifully with the rich, crispy-skinned salmon - which we've served with a creamy, colourful slaw to keep the carbs down. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Mild chipotle sauce
1 packet
Garlic aioli
1 packet
Honey
1 tsp
Salmon
1 packet
Slaw mix
1 bag
Baby spinach leaves
1 bag
Ranch dressing
1 packet
• Slice cucumber into thin rounds. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, garlic aioli and the honey. Set aside
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides (this helps the skin crisp up on the pan). Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then season with salt and pepper.
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with salmon and drizzle over chipotle aioli to serve. Enjoy!
2333
kJ
Energy (kJ)
42.1
g
Fat
5.3
g
of which saturates
12.5
g
Carbohydrate
9.8
g
of which sugars
5.3
g
Dietary Fibre
31.5
g
Protein
630
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
