Double Seared Salmon & Garlic Butter Sauce

Name: Double Seared Salmon & Garlic Butter Sauce with Smokey Charred Corn Slaw
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 tin sweetcorn; 25 g butter; 1 packet garlic paste; 1 bag Slaw Mix; 1 packet Smokey Aioli; ½ lemon; 1 bag baby spinach leaves; 2 packet salmon

with Smokey Charred Corn Slaw

Get up to $175 off

Don’t be shy, get in close and personal with blushing pink salmon. It’s put on its fineries tonight with a buttery good 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.

Tags:

Under 30g carbs

•Easy Prep

Allergens:

Milk

•Egg

•Soja

•Pesce

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

garlic paste

1 bag

Slaw Mix

1 packet

Smokey Aioli

lemon

1 bag

baby spinach leaves

2 packet

salmon

Not included in your delivery

olive oil

25 g

butter

Nutrition Values

Energy (kJ)3830 kJ

Fat72.1 g

of which saturates15.8 g

Carbohydrate12.6 g

of which sugars6.4 g

Protein59.4 g

Sodium752 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Drain the sweetcorn. Slice lemon into wedges. • 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 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 in batches, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove pan from heat, return all salmon to pan, 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 charrded corn along with baby spinach leaves, smokey aioli, a squeeze of lemon juice and a drizzle of olive oil. Season 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. • Serve with any remaining lemon wedges. Enjoy!