• Drain sweetcorn. 
• Roughly chop cucumber (see ingredients). 
• Finey 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. 

• 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.
• Set air fryer to 200°C. 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 and Tex-Mex spice blend 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 corn slaw between plates.
• Spoon over any extra garlic oil and remaining smokey aioli over salmon. 
• Sprinkle over chilli and tear over coriander to serve. Enjoy!