Mexican Seared Salmon & Snow Pea Slaw

You will need:

• 2 salmon fillets

• 1 tablespoon Mexican spice blend

• 1 can sweetcorn (400g), drained

• 1 bunch Swiss chard, roughly chopped

• 150g snow peas, trimmed and roughly chopped

• 1/2 red cabbage, finely sliced

• 2 cloves garlic, finely chopped

• 1 tablespoon garlic aeoli

• 1 lime, cut into wedges

• 1 tablespoon olive oil

• 1 tablespoon white wine vinegar

• Salt and pepper, to taste

How to make:

1. Prepare the salmon:

   • Pat dry the salmon fillets with paper towel.

   • Rub the Mexican spice blend over the salmon, ensuring an even coating.

   • Season with salt and pepper.

2. Cook the salmon:

   • Heat a large frying pan over medium-high heat and add olive oil.

   • Once the oil is hot, place the salmon fillets skin-side down in the pan.

   • Cook for 3-4 minutes on each side, or until cooked to your liking.

   • Remove from the pan and set aside to rest.

3. Prepare the vegetables:

   • Drain sweetcorn., roughly chop silverbeet and finely chop the garlic.

   • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 3-4 minutes. Add a drizzle of olive oil and the silverbeet and cook for a further 1-2 minutes. Transfer to a large bowl.

   • Add cabbage, snow pea pods, aioli (reserve a teaspoon to drizzle) and a drizzle of olive oil and white wine vinegar to the bowl of veggies. Season with salt and pepper and toss to combine.

4. Serve:

   • Divide the vegetable mixture between serving plates.

   • Top with the seared salmon fillets.

   • Serve with lime wedges on the side for squeezing over the dish.