Step 1

In a large heavy non-stick frying pan over medium heat, heat 1/2 tablespoon of the oil and then add the salmon, skin-side down. Cook for 5 mins or until the salmon skin is crisp. Turn the salmon over and cook for 2-3 mins or until salmon is mostly opaque with a rosy centre.

Step 2

Meanwhile, in a large bowl, whisk lime zest, 2 tablespoons of the lime juice, honey, remaining 1 tablespoon oil and 1/4 teaspoon salt. Add the wombok, grapes, capsicum, spring onions, coriander and mint and toss to combine. Season with salt and pepper.

Step 3

Divide the slaw among 4 plates and top with the salmon. Sprinkle the macadamias over the slaw and serve with lime wedges.