Sticky Korean Salmon & Corn Slaw

Name: Sticky Korean Salmon & Corn Slaw with Fried Egg & Sesame Oil
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 280 g Salmon; 2 Garlic; 1 packet Shredded Cabbage Mix; 1 tin Sweetcorn; 1 packet Mixed Salad Leaves; 1 Garlic Stir-Fry Sauce; 1 drizzle olive oil; 1 drizzle soy sauce; 20 g butter; 1 tsp honey; 2 piece egg; 1 drizzle vinegar (white wine or rice wine); 1 drizzle sesame oil

with Fried Egg & Sesame Oil

Recipe Development TeamUpdated on August 14, 2026

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Calories

:

694 kcal

Protein

:

39.1g protein

Total

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

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

This salmon is dressing to impress anyone who sits at your table. A rainbow slaw tossed with the sweet and smokey taste of charred sweetcorn holds up the succulent Korean stir-fry sauced salmon. Don’t forget the jewel in the ensemble, the fried egg to top it all off.

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

Ingredients

Serving amount

280 g

Salmon

(Contains: Fish)

2

Garlic

1 packet

Shredded Cabbage Mix

1 tin

Sweetcorn

1 packet

Mixed Salad Leaves

1

Garlic Stir-Fry Sauce

(Contains: Gluten, Sesame, Soy, Wheat)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

soy sauce

(Contains: Soy May be present: Gluten)

20 g

butter

(Contains: Milk)

1 tsp

honey

2 piece

egg

(Contains: Eggs)

1 drizzle

vinegar (white wine or rice wine)

1 drizzle

sesame oil

(Contains: Sesame)

Nutrition

Calories694 kcal

Energy (kJ)2900 kJ

Fat53.3 g

of which saturates11.9 g

Carbohydrate22.7 g

of which sugars16.6 g

Dietary Fibre2.6 g

Protein39.1 g

Cholesterol1.1 mg

Sodium857 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

•Lid

Cooking Steps

PDF

1

• Finely chop garlic. • Roughly chop baby leaves. • Drain sweetcorn.

2

• 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.

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. • In the last minute of cook time, add the butter and garlic and cook until fragrant, 1 minute. • Remove from heat, then add the honey and garlic stir-fry sauce (see ingredients) and turn to coat. Transfer to a plate to rest. TIP: Patting the skin dry helps it crisp up in the pan!

4

• While the salmon is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Crack the eggs into the pan. Cook until egg whites are firm and the yolks are cooked to your liking, 4-5 minutes.

5

• Meanwhile, to the bowl with the charred corn, add shredded cabbage mix, baby leaves and a drizzle of vinegar, sesame oil and olive oil. Season to taste and toss to coat.