Smokey Southern Salmon & Creamy Corn Slaw

Name: Smokey Southern Salmon & Creamy Corn Slaw with Sesame Carrot Fries & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: ½ sachet Mixed Sesame Seeds; 1 tin Sweetcorn; 280 g Salmon; 1 Celery; 1 packet Shredded Cabbage Mix; 1 sachet Louisiana Spice Blend; 2 Carrot; 1 packet Garlic Aioli; 1 Julienned Carrot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Sesame Carrot Fries & Garlic Aioli

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

564 kcal

Protein

:

31.5g protein

Total

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Sesame
Fish
Eggs
Soy
Gluten
Soy
Wheat
May contain traces of allergens

Give salmon a dash of flair with a smokey Louisiana spice blend for a melody of robust flavours. Then, don’t stop there. Ramp up your dish with a creamy corn slaw tossed with celery.

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

Ingredients

Serving amount

½ sachet

Mixed Sesame Seeds

(Contains: Sesame May be present: Gluten, Soy, Wheat)

1 tin

Sweetcorn

280 g

Salmon

(Contains: Fish)

1

Celery

1 packet

Shredded Cabbage Mix

1 sachet

Louisiana Spice Blend

2

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1

Julienned Carrot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutrition

Calories564 kcal

Energy (kJ)2360 kJ

Fat38.9 g

of which saturates5.9 g

Carbohydrate18.8 g

of which sugars12.8 g

Dietary Fibre4.7 g

Protein31.5 g

Cholesterol1.1 mg

Sodium1010 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

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into fries, then place on a lined oven tray. • Drizzle with olive oil, sprinkle with mixed sesame seeds (see ingredients) and season with salt and pepper. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

2

• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add salmon and turn to coat

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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. Transfer to a paper towel-lined plate. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan

4

• In a large bowl, add slaw mix, celery, sweetcorn, a drizzle of white wine vinegar and half the garlic aioli. Toss to combine and season to taste. • Slice smokey salmon. • Divide salmon, sesame carrot fries and slaw between plates. • Serve with remaining aioli. Enjoy!