3 tablespoons rice wine vinegar or coconut vinegar
1/4 cup olive oil
pinch of salt and pepper
For the salad
head of romaine lettuce, chopped
2–3 mandarin oranges, peeled
1 package of cole slaw mix (carrots, red cabbage, green cabbage)
2–3 green onions, chopped
1 tablespoon black sesame seeds
For the salmon
1 pound salmon, cut into 4 filets
pinch of salt
3 tablespoons sriracha
2 tablespoons honey
Preheat oven to 425 degrees. Line a baking sheet with foil.
Place all ingredients for the dressing in a jar, close and shake well. Place in the fridge while you finish the rest of the salad.
Add all ingredients for the salad in a large serving bowl then set aside.
Lastly, mix together sriracha and honey. Place salmon filets on baking sheet and sprinkle with salt. Then use a brush to brush on the sriracha/honey mixture onto all the filets. Place in oven to bake for 8-10 minutes (this will depend on the thickness of your filets) to cook until medium.
To make salad: pour dressing onto salad (whatever amount you prefer) and toss, top with salmon, green onions, sliced almonds and black sesame seeds. Easy as that!