Season salmon to taste.
Heat a non-stick frying pan over medium heat. Place salmon skin-side down first, cook for 2 to 3 minutes, flip, and do the same on the other side. Transfer to a plate and cover.
Clean frying pan and return to medium-high heat. Add olive oil and ginger and cook for 1 minute. Add cabbage, carrot, sweet chilli sauce and soy sauce. Cook for a further 1 to 2 minutes or until cabbage is slightly wilted. Add onion and cook for another 30 seconds.
Spoon cabbage mixture into a bowl, mix through cucumber and place salmon fillet on top, sprinkle with sesame seeds and season to taste.
Alternately, you can shred the salmon using a fork and mix it in with the cabbage mixture.
|Total Fat||17.8 g|
|- Saturated Fat||3.5 g|
|Total Carbohydrate||15.4 g|
|- Dietary Fiber||2 g|
|- Total Sugars||7.8 g|
|-- Added Sugars||0 g|