Pan-fried salmon with Asian coleslaw and crispy wontons

Method

1. First make the Asian coleslaw. In a ceramic bowl, combine the red cabbage, carrot and ginger.

2. In a separate bowl, mix together the soy sauce, peanut butter, sugar, lime juice and, if you like a hottish flavour, the chilli powder. Add to the cabbage mixture and leave to marinate for at least 1 hour or up to 3 hours. When you are ready to serve, toss in the coriander and spring onions.

3. For the dressing, whisk together all the dressing ingredients.

4. Slice the salmon obliquely so that the slices have a natural marbled look from the grain of the fish. Pan- fry in sunflower oil for around 1 minute on each side.

5. To cook the crispy won ton, heat the oil in a wok or wide pan to 180ºC. Separate the won ton wrappers, cut into fine strips and deep-fry in batches until crisp and golden brown. Drain on kitchen paper and sprinkle on plenty of salt.

6. Serve sliced salmon around a stack of coleslaw, top with the freshly fried crispy won- tons, drizzle dressing over the salmon and around the plate and garnish on top with chives.