Seared Salmon & Garlic Butter Sauce
with Smokey Charred Corn Slaw
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
sweetcorn
½
lemon
1 packet
salmon
(Contains fish; )
1 packet
garlic paste
(May be present Egg, 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 Egg, Soy; )
Not included in your delivery
1
olive oil
25 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• Divide seared salmon and charred corn slaw between plates. • Spoon garlic butter sauce over salmon. Serve with remaining lemon wedges. Enjoy!