"If you like salmon, this one's going to be a bit of you! Bosh a few spices on your salmon, give it a good rub, then fry until slightly charred and smokey. Serve with corn on the side dressed with zingy lime and fiery chilli flakes."
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||8.2 g|
|Protein||7.5 g||33.6 g|
|Salt||0.21 g||0.93 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, lets get started!
Heat a dry, large, wide-based pan (preferably non-stick) over a high heat
Drain the sweetcorn
Once the pan is hot, add the drained sweetcorn with a pinch of salt and cook for 4-5 min or until starting to char
Tip: Keep an eye on the pan so you don't burn the corn!
Heat a separate large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium-high heat
Meanwhile, add the smoked paprika, ground cumin and ground coriander to a plate with a generous pinch of salt and stir it all together
Add the salmon fillets and press them firmly into the spice mix until evenly coated all over
Once the pan is hot, add the spice-coated salmon fillets, skin-side down
Cook for 8-9 min, turning once halfway, or until cooked through – this is your blackened salmon
Tip: Your fish is cooked through when it's opaque and flakes easily
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly
Trim, then slice the spring onion[s] finely
Combine the mayonnaise with the juice of 1/2  lime and 2 tsp [4 tsp] olive oil – this is your lime dressing
Once the sweetcorn has charred, add the remaining lime juice to the sweetcorn with the chilli flakes and a pinch of black pepper and give everything a good mix up – this is your charred chilli corn
Serve your blackened salmon with the steamed brown basmati rice, charred chilli corn and baby leaf salad to the side
Crumble over the feta, drizzle over the lime dressing and garnish with the sliced spring onions