4 x 180 g salmon fillets, bones removed, skin on
salt and pepper to taste
lemon wedges to serve
⅓ cup coleslaw dressing
2 tsp Dijon mustard
1 Tbsp lemon juice
300 g finely cut coleslaw mix
3 dill cucumbers, halved, thinly sliced
1 large red apple, cored, coarsely grated
¼ cup chopped fresh chives, plus extra to garnish
- Season salmon with salt and pepper.
- Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add salmon, skin-side down. Cook for about 5 minutes on each side, or until cooked to your liking. Remove.
- Meanwhile, make slaw. Combine dressing, mustard and juice in a large bowl. Whisk until smooth. Add coleslaw, pickles, apple and chives. Season. Toss to combine.
- Serve salmon with slaw and lemon. Garnish with extra chives.