• Drain sweetcorn.
• Roughly chop cucumber(see ingredients).
• Finely chop garlic.
• Thinly slice long chilli (if using).
• Heat a large frying pan over high heat. Cook corn kernels 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 salmon, skin-side down first, until just cooked through,
2-4 minutes each side. In the last minute, add garlic oil and cook until fragrant,
gently turning salmon to coat.

• To the bowl with charred corn, add slaw mix, cucumber, mixed salad leaves,
smokey aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white
wine vinegar. Season to taste with salt and pepper and toss to combine.

• Divide Tex-Mex salmon and charred corn slaw between plates.
• To the salmon, spoon over any extra garlic oil from the pan and remaining
smokey aioli.
• Tear over coriander and sprinkle with chilli to serve. Enjoy!