Salmon and Asian sesame slaw with brown rice and quinoa

1 In a large bowl place the slaw mix, capsicum, carrot and edamame beans.

2 Using a fork, mix the mayonnaise and 3 tablespoons boiling water until smooth, mix through the slaw and set aside.

3 Heat a small frying pan and dry toast the sesame seeds over a medium heat until light brown (take care so they don’t burn). Remove from the heat and sprinkle over the coleslaw.

4 Coat each salmon fillet with 1 teaspoon of soy sauce

5 Heat a large non-stick pan and place the salmon in, flesh side down. Cook for 3-4 minutes and then turn over to the skin side. Cook for a further 3-4 minutes or until cooked to your liking.

6 Heat the rice and quinoa mix according to the packet directions and serve with salmon and the Asian sesame slaw. Garnish with parsley and coriander.