• Drain sweetcorn. 
• Slice lemon into wedges.
• Thinly slice spring onion.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly 
browned, 4-5 minutes. Transfer to a large bowl. 
TIP: Cover the pan with a lid if the kernels are “popping” out.  

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with a paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 
2-4 minutes each side.
• Remove pan from heat, then add garlic paste and the butter, turning 
salmon to coat. 

TIP: Patting the skin dry helps it crisp up in the pan! 

• While the salmon is cooking, add slaw mix to the charred corn, along with 
mixed salad leaves, smokey aioli, a squeeze of lemon juice and a drizzle of 
olive oil. Season to taste with salt and pepper and toss to combine. 

• Divide seared salmon and smokey charred corn slaw between plates.
• Spoon any remaining garlic butter sauce from the pan over salmon.
• Garnish with spring onion and serve with any remaining lemon  
wedges. Enjoy!