with Ranch Spinach Slaw & Coriander
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
Honey
0.5 tbs
Salmon
1 packet
Slaw mix
1 bag
Baby spinach leaves
1 bag
Ranch dressing
1 packet
White wine vinegar
1 drizzle
Garlic aioli
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, the honey and a splash of water. Season with salt and pepper. 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. Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Remove pan from heat then add honey-chipotle mixture, gently turning salmon to coat. TIP: Patting the salmon skin dry helps it crisp up in the pan!
• Meanwhile, in a medium bowl, combine slaw mix, cucumber, baby spinach leaves, ranch dressing and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide pan-fried honey-chipotle salmon and ranch spinach slaw between plates. • Spoon any remaining glaze from pan over salmon. • Serve with garlic aioli. Enjoy!
2351
kJ
Energy (kJ)
42.1
g
Fat
5.3
g
of which saturates
13.5
g
Carbohydrate
10.8
g
of which sugars
31.5
g
Protein
630
mg
Sodium
with Wombok Salad, Sesame Dressing & Crushed Peanuts
