Double Seared Salmon & Garlic Butter Sauce

Name: Double Seared Salmon & Garlic Butter Sauce with Smokey Charred Corn Slaw
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Smokey Aioli; 1 tin Sweetcorn; 1 packet Garlic Paste; 560 g Salmon; 1 packet baby leaves; 1 packet Slaw Mix; 1 Lemon

with Smokey Charred Corn Slaw

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Allergens:

Eggs

•Soy

•Fish

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

1 packet

Garlic Paste

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

560 g

Salmon

(Contains: Fish; )

1 packet

baby leaves

1 packet

Slaw Mix

Lemon

Nutrition Values

Calories805 kcal

Energy (kJ)3370 kJ

Fat58.1 g

of which saturates9.4 g

Carbohydrate13.2 g

of which sugars7.1 g

Dietary Fibre2.9 g

Protein58.2 g

Cholesterol2.2 mg

Sodium516 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.

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, skin-side down first, until just cooked through, 2-4 minutes each side (Cook in batches if your pan is getting crowded). • 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 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!