Thai Sweet Chilli Slaw with pan fried salmon

Our new Thai Sweet Chilli Slaw mix complements this salmon dish brought to life with the fantastic tastes of spring onion, sesame oil and zesty lime.


  • 1 bag of Florette Thai Sweet Chilli Slaw
  • 2 salmon fillets
  • 1 tbsp. sesame oil
  • 2 spring onions (chopped)
  • 1 lime (juice only)
  • Handful of coriander (roughly chopped)


  1. Heat the oil in a large frying pan and place the salmon, skin side down. Cook for 4-5 mins until the skin is golden.
  2. Turn the salmon fillets and cook for a further 2 – 3 minutes until the salmon is tender and flaking. Remove from the pan and set aside.
  3. Add the chopped spring onions to the frying pan along with a squeeze of lime juice and cook for 2 minutes.
  4. Mix the slaw with the dressing and divide between 2 plates. Serve the salmon on top of the slaw, and garnish with the spring onions and chopped coriander.