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 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Pear
1
Garlic aioli
1 packet
Honey
1 tsp
Mild chipotle sauce
1 packet
Salmon
1 packet
Slaw mix
1 packet
Baby spinach leaves
1 packet
Ranch dressing
1 packet
• Thinly slice pear into wedges. • SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a second small bowl, combine garlic aioli, mild chipotle sauce and the honey. Set aside. ADAPT FOR KIDS: Keep it mild! Use half the garlic aioli and honey as above for the adults portion. In a small bowl, combine the remaining garlic aioli and honey for the kids portion.
• 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, pear, baby spinach leaves, ranch dressing and a drizzle of olive oil. Season to taste.
• Divide ranch spinach slaw between bowls. • Top with salmon. • Drizzle with chipotle aioli to serve. Enjoy! ADAPT FOR KIDS: Plate up the meal and drizzle over the honey-garlic aioli sauce. Delish!
2609
kJ
Energy (kJ)
624
kcal
Calories
47.1
g
Fat
6
g
of which saturates
17
g
Carbohydrate
13.9
g
of which sugars
6.3
g
Dietary Fibre
31.2
g
Protein
621
mg
Sodium
with Plant-Based Sweet Chilli Aioli & Pickled Onion
