Speedy Seared Salmon, Halloumi & Garlic Butter Sauce

Name: Speedy Seared Salmon, Halloumi & Garlic Butter Sauce with Smokey Charred Corn Slaw
Total time: 15 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Smokey Aioli; 1 tin Sweetcorn; 280 g Salmon; 1 packet Baby Leaves; 1 packet Slaw Mix; 1 packet Garlic Paste; 1 Lemon; 1 packet Halloumi; 1 Radish

with Smokey Charred Corn Slaw

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Eggs

•Soy

•Fish

•Milk

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

1 tin

Sweetcorn

280 g

Salmon

(Contains: Fish; )

1 packet

Baby Leaves

1 packet

Slaw Mix

1 packet

Garlic Paste

Lemon

1 packet

Halloumi

(Contains: Milk; )

Radish

Nutrition Values

Calories821 kcal

Energy (kJ)3430 kJ

Fat61.8 g

of which saturates23 g

Carbohydrate14.9 g

of which sugars8.4 g

Dietary Fibre3.1 g

Protein52.2 g

Cholesterol1.1 mg

Sodium1320 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. Cut halloumi into 1cm-thick slices. • 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 frying pan to high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • 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, halloumi 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!