Seared Salmon & Garlic Butter Sauce
with Smokey Charred Corn Slaw
Don’t be shy, get up close and personal with blushing pink salmon. It’s put on its fineries tonight with a buttery 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 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
280 g
Salmon
(Contains: Fish; )
1 packet
Slaw Mix
1 packet
Garlic Paste
1
Lemon
1 packet
Mixed Salad Leaves
1
Spring Onion
1 tin
Sweetcorn
Nutrition Values
Cooking Steps
• Drain the sweetcorn. Slice lemon into wedges. • Thinly slice spring onion. • 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. • 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 charred corn along with baby 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 and garnish with spring onion. Enjoy!
