2 x 175g salmon fillets, skin on
1/8 red cabbage, cored and shredded
1 small carrot
½ red onion
½ red or yellow pepper
juice of 2 limes
1 tbsp fish sauce
2 tsp sesame oil
1 fresh avocado
small bunch of coriander
50g salted peanuts
Bring a pan of water to the boil.
Carefully slide the salmon fillets into the boiling water, reduce the heat to its very lowest and put a lid on the pan.Cook the fish for 5 minutes
Turn off the heat and leave to sit in the hot water for a further 5 minutes.
Remove the salmon from the pan and leave it on a plate until you’re ready to eat.
While the fish is poaching, toss together the cabbage, carrot, onion and pepper. Pour over the lime juice, fish sauce and sesame oil and give the whole lot one more toss until you’re happy the veg are nicely coated in the dressing.
Divide up the coleslaw between two plates.
Half the avocado remove the stone and chopped it into generous slices and place on top of the coleslaw.
The salmon should be cool enough to handle by now, so carefully pull the skin from the flesh with your fingers or a fork. Either place the fillets on top of the coleslaw, or roughly break them up into nice chunks and sprinkle over your veggies and Avocado.
Garnish with the peanuts and chopped Coriander and serve.