American-Style BBQ Salmon
with Wedges & Rainbow Charred Corn Slaw
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
Ingredients
1 tin
Sweetcorn
320 g
Chicken Thigh
1
Cucumber
1 packet
Slaw Mix
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1
Spring Onion
1 sachet
All-American Spice Blend
3
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.
Little cooks: Kids can help toss the wedges.
Pat salmon dry with paper towel and season both sides.
TIP: Patting the skin dry helps it crisp up in the pan!
In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Reduce heat to low, then add BBQ sauce as above.
• Heat a medium frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large bowl, combine mayonnaise and a drizzle of white wine vinegar, then season with salt and pepper. • Add slaw mix, charred corn, the cucumber and spring onion (reserve a pinch for garnish!). Toss to coat.
Little cooks: Take the lead by tossing the slaw!
• Divide barbecue chicken, wedges and charred corn slaw between plates. • Spoon any remaining barbecue glaze over chicken. • Sprinkle with reserved spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!
