Seared Salmon & Garlic Butter Sauce

Name: Seared Salmon & Garlic Butter Sauce with Smokey Charred Corn Slaw
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 tin sweetcorn; ½ lemon; 1 packet salmon; 1 packet garlic paste; 25 g butter; 1 bag Slaw Mix; 1 bag baby spinach leaves; 1 packet Smokey Aioli

with Smokey Charred Corn Slaw

4.5(625)

Get up to $175 off

Calories

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Protein

31.4g protein

Total

15 minutes

Difficulty

Easy

Calorie Smart

Under 30g carbs

Easy Prep

Allergens:

Fish
Milk
Eggs
Soy
Eggs
Milk
Gluten
Soy
Fish
Sesame
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

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. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

lemon

1 packet

salmon

(Contains: Fish; )

1 packet

garlic paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)

1 bag

Slaw Mix

1 bag

baby spinach leaves

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

25 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2525 kJ

Fat49.7 g

of which saturates11.6 g

Carbohydrate12.6 g

of which sugars6.4 g

Protein31.4 g

Sodium688 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

PDF

• Drain the sweetcorn. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook corn 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. • 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 salmon is cooking, to the bowl of charred corn, add slaw mix, baby spinach leaves, smokey aioli, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine.