• Slice cucumber into thin rounds. • Roughly chop baby spinach leaves and coriander.

• SPICY! This is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine mild chipotle sauce, honey and a small drizzle of water. Season with salt and pepper. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Pat salmon dry with paper towel and season both sides. Cook salmon, skin side-down first, until just cooked through, 2-4 minutes each side (depending on thickness). • Meanwhile, combine slaw mix, cucumber, baby spinach, garlic aioli and a drizzle of white wine vinegar and olive oil in a medium bowl. Toss to coat. Season to taste. • When salmon is done, remove pan from heat. Add honey-chipotle mixture, gently turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• Divide honey-chipotle salmon and cucumber-spinach slaw between plates. Spoon any remaining glaze from pan over salmon. • Sprinkle with coriander to serve.