Prep time: 20 MinutesCooking Time: 5 MinutesServes: 2 for Women, 1 for MenAll Plans Approved Ingredients Salmon 220 g Salmon fillet, cut into chunks about 4cm (2 inch) square. 2 tablespoons white and black sesame seeds. 1 tablespoon coconut oil. Slaw 200 g (7 oz) broccoli, cut into very small florets. 1 large handful fresh mint, washed and chopped. 120 g wombok (Chinese cabbage), very thinly sliced. 4 spring onions (scallions), washed, roughly chopped by slicing diagonally. 1 tablespoon thinly sliced pickled ginger. Dressing 1 tablespoon finely grated fresh ginger. 1 heaped teaspoon miso paste. 1 tablespoon rice vinegar. 1/2-1 tablespoon Mirin. 1 tablespoon tamari or soy sauce (tamari is wheat free). 1 tablespoon sesame oil. Directions Mix all the dressing ingredients together, using a fork to smash the miso paste into the dressing. Toss the salmon with the sesame seeds to roughly coat all over. Blanch the broccoli in boiling water for about 2 minutes or steam for 4 minutes. Refresh in cold water to prevent the broccoli from cooking longer, then drain. To a large frying pan/skillet or wok, on high heat, add the coconut oil and spring onions. Cook for about 30 seconds to just scorch the outside of the onions. Take them out of the pan. Mix all the slaw ingredients together in a bowl. Don't add the dressing until just before serving, as the cabbage will wilt. Add the salmon to the pan and sear on each side for about 30 seconds. Then remove from the hot pan and turn off the heat. Toss the slaw with the dressing. Divide it between two plates and top with the seared salmon.