Pan-fried Salmon with Zucchini and Corn Fritters

Quick & Easy
Pan-fried salmon paired with homemade fritters and a delicious dressing. Enjoy!
Cooking time: 20 min
Cals 758 · Prot 54 · Carbs 33 · Fat 43
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Skin-on salmon fillet
350 Grams
Vegetable oil
1 Tbsp
0.5 Tsp


Spring onion
40 Grams
Sweet corn kernels
145 Grams
Small zucchini
1 Piece
Almond flour
40 Grams
2 Piece
Smoked paprika powder
2 Grams
0.5 Tsp
Vegetable oil
1 Tbsp

To serve

Sweet chilli sauce
40 ML
1 Piece
Sour cream
60 Grams
20 Grams


1 Make dressing
In a small bowl, combine the sweet chilli sauce with the lime juice. Refrigerate. 
2 Make batter
Trim and finely chop the spring onion. Drain the corn. Grate the zucchini. Squeeze the zucchini with your hands to remove any excess moisture. Add the zucchini to a bowl with the drained cornspring onionalmond floureggpaprika, and salt.
3 Fry fritters
Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, scoop 1 heaped tbsp of the batter into the pan. Gently flatten the mixture into a flat circular shape. Repeat until the mixture runs out. Fry the fritters for 3 min on each side or until golden brown and crispy on both sides (avoid over-crowding the pan, use multiple pans or fry in batches!). 
4 Fry salmon
Meanwhile, portion the salmon. Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through.
5 Serve
Serve the fritters alongside the salmon and sour cream. Drizzle with the sweet chilli dressing. Garnish with the rocket.
Tips for fussy eaters
Rocket can taste bitter to sensitive palates. Why not swap it for little gem or iceberg lettuce?
Pro tip
Cook your salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

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