Korean-Style Sticky Salmon
with Charred Corn Slaw & Gochujang Mayo
- Fish
- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
Our eyes are wide open with anticipation for sticky and richly sauced salmon, it’s simply irresistible. In a bowl of charred corn slaw it's sure to make your jaw drop and don’t get us started on the gochujang mayo. In fact, let’s dive right in and enjoy!
Ingredients
1 tin
Sweetcorn
280 g
Salmon
(Contains: Fish)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Korean Stir-Fry Sauce
(Contains: Wheat, Gluten, Sesame, Soy May be present: Cashew, Almond, Eggs, Fish, Milk)
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy)
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Finely chop garlic. Thinly slice celery and spring onion. Drain sweetcorn. Roughly chop baby leaves. • In a medium bowl, combine salmon, garlic, a generous pinch of salt and a drizzle of olive oil. Set aside.
• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn 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.
TIP: Patting the skin dry helps it crisp up in the pan!
• Reduce the heat to medium, then add Korean stir-fry sauce and cook, stirring, until salmon is coated and sauce is heated through, 1 minute.
• Meanwhile, add slaw mix to the charred corn, along with celery, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. • In a small bowl, combine gochujang, mayonnaise and a dash of water. Season to taste.
• Divide charred corn slaw between bowls. • Top with Korean-style sticky salmon. • Drizzle with gochujang mayo and sprinkle spring onions to serve. Enjoy!
