Salmon sticks with slaw

1 In a bowl, place coleslaw, including half of the dressing, and the corn and spinach. Toss to combine.

2 On a plate, place flour. In a shallow bowl, whisk egg and 1 tablespoon water. On another plate, place breadcrumbs. 3 Cut each salmon fillet in half, lengthways, to form smaller fillets. Dip fillet into flour, then egg mixture, then breadcrumbs. Set aside on another plate. Continue to coat remaining salmon fillets.

4 In a microwave-safe dish, place potatoes and 1 tablespoon of water. Cover and cook on high for 6 minutes.

5 Meanwhile, in a large non-stick frying pan, heat oil over medium-high. Cook crumbed salmon, turning once, for 1-2 minutes, or until fillets are golden and just cooked through. Serve salmon with slaw, potatoes and lemon wedges.