Speedy Seared Salmon, Halloumi & Garlic Butter Sauce

with Smokey Charred Corn Slaw

15 min

Difficulty: 1/3

Don’t be shy - enjoy perfectly cooked salmon topped with a buttery garlic sauce. Served with smokey aioli and a charred corn slaw, this dish is simple, flavourful and ready to impress.

Allergens

Milk

Eggs

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, 1-2 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