Pan-Seared Salmon with Asian slaw

Prep time 15 minutes

Cook time 5 minutes

Total time 20 minutes

4 x 200g skin-on salmon filets

1 tbsp red curry paste

2 cups shredded wombok (Chinese cabbage normal cabbage will work also)

1/4 red cabbage, shredded

1 red apple, cut into matchsticks

2 green shallots, cut into thin strips

Half cup fresh coriander leaves

1 carrot, peeled, shredded

1 tbsp mirin

1 tbsp light soy sauce

2 tsp honey

2 tsp sesame oil

1 tbsp of rapeseed oil (oil of choice but i would not recommend olive oil as its flavour is quite strong)

1half a tsp wasabi paste

Garnish should you like

red chilles

spring onion

sesame seeds

In a bowl combine the cabbages, apple, shallot, coriander and carrot.

Mix mirin, soy, honey, sesame oil and wasabi in a small bowl. Drizzle over slaw and mix and set aside.

Put salmon skin side down on tray and lightly rub curry paste over the top and side.

Heat a large non stick skillet/flying pan , heavy-based frying over medium-high heat with oil (make sure the oil is hot before putting salmon in the pan, we want skin and outer flesh slightly crispy

. Cook salmon skin-side down for 1-2 minutes, pressing down lightly with a spatula so the skin gets crispy.

Turn and cook a further 2-3 minutes until cooked to your liking.

Plate and add sprinkle with some red chillies, spring onions and a healthy sprinkle of sesame

Enjoy!