Salmon, Cannellini Bean & Veggie Enchiladas

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Return the frying pan to a medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Set aside on a paper towel-lined plate. Cook onion and carrot until softened, 5 minutes. • Add All-American spice blend and garlic and cook until fragrant, 1 minute. TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Patting the skin dry helps it crisp up in the pan!

• Add baby spinach, vegetable stock, cannellini beans, the butter, water and 1/2 the enchilada sauce. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.

• Preheat grill to high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and bean mixture, ensuring the tortillas fit together snugly. • Pour over remaining enchilada sauce. Sprinkle with shredded Cheddar cheese. Grill enchiladas until warmed through and cheese is melted and golden, 6-10 minutes.

• To the bowl with the charred corn, add cucumber and drizzle with red wine vinegar and olive olive. Toss to coat and season to taste.