Salmon with Crunchy Slaw and Macadamias

Ingredients

1 1/2 Tbs olive oil, divided
4 x 180 g fresh salmon skin-on, patted dry
1 lime, zest finely grated, juiced
2 tsp honey
200 g wombok (Chinese cabbage), thinly sliced (about 4 cups)
200 g seedless white grapes, halved
1 yellow capsicum, seeded, very thinly sliced
2 spring onions, very thinly sliced
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/2 cup (70 g) macadamias, toasted, coarsely chopped
Lime wedges, to serve

Method

In a large heavy non-stick frying pan over medium heat, heat 1/2 tablespoon of the oil and then add the salmon, skin-side down. Cook for 5 minutes or until the salmon skin is crisp. Turn the salmon over and cook for 2-3 minutes or until salmon is mostly opaque with a rosy centre.

Meanwhile, in a large bowl, whisk lime zest, 2 tablespoons of the lime juice, honey, remaining 1 tablespoon oil and 1/4 teaspoon salt. Add the wombok, grapes, capsicum, spring onions, coriander and mint and toss to combine. Season with salt and pepper.

Divide the slaw among 4 plates and top with the salmon. Sprinkle the macadamias over the slaw and serve with lime wedges.

Credits: Coles

Photo Credits: Coles