• Drain sweetcorn. 
• Roughly chop cucumber (see ingredients). 
• Finely chop garlic.
• Heat a large frying pan over high heat. Cook corn until lightly browned,  
3-4 minutes. Transfer to a large bowl. 

TIP: Cover the pan with a lid if the kernels are 'popping' out. 

• Set air fryer to 200°C. Pat salmon dry with a paper towel and season both sides 
with Tex-Mex spice blend.
• In a small bowl, combine garlic and a drizzle of olive oil.
• Place salmon skin-side up into a foil-lined air fryer basket, drizzle with olive oil 
and cook until just cooked through, 10-12 minutes. 
• In the last 2-3 minutes of cook time, drizzle over garlic oil and cook until 
browned and fragrant. 

TIP: No air fryer? Return frying pan to medium-high heat with a drizzle of olive oil. 
When oil is hot, cook spiced salmon, skin-side down first, until just cooked through, 
2-4 minutes each side. In the last minute, add garlic and cook until fragrant, gently 
turning salmon to coat.  

• Add slaw mix, cucumber, mixed salad leaves, half the smokey aioli and a 
drizzle of olive oil and white wine vinegar to the bowl with corn. Season to taste 
with salt and pepper and toss to combine.  

• Divide Tex-Mex salmon and charred corn slaw between plates.
• Spoon over any extra garlic oil over salmon. Dollop over the remaining smokey 
aioli. Tear over coriander to serve. Enjoy!