Speedy Seared Salmon, Halloumi & Garlic Butter Sauce

with Smokey Charred Corn Slaw

15 min

Difficulty: 1/3

Don’t be shy, get up close and personal with blushing pink salmon. It’s put on its fineries tonight with a buttery garlic sauce to catch your eye. The smokey aioli in the slaw will be sure to win you over, so sit down and enjoy this special encounter with flavour, set up just for you.

Allergens

Eggs

Milk

Soy

Fish

Utensils

Large Non-Stick Pan

Tags

Quick

Super Quick

Easy

Gluten-Free

Winter

Regional-specialty

Dinner-bowls

Ingredients

Smokey Aioli

1 packet

Salmon

280 g

Slaw Mix

1 packet

Garlic paste

1 packet

Lemon

Mixed Salad Leaves

1 packet

Spring onion

Sweetcorn

1 tin

Halloumi

1 packet

Preparation

• Drain the sweetcorn. Slice lemon into wedges. Cut halloumi into 1cm-thick slices. • 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 high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 2-4 minutes each side. Transfer to a paper towel-lined plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with 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 baby leaves, smokey aioli, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.

• Divide seared salmon, halloumi and smokey charred corn slaw between plates. • Spoon any remaining garlic butter sauce from the pan over salmon. • Serve with any remaining lemon wedges. Enjoy!

Nutrition per serving

3570

Energy (kJ)

854

kcal

Calories

62.4

Fat

of which saturates

20.5

Carbohydrate

of which sugars