4 Tbsp. Olive oil, divided
4 Salmon fillets
1/4 cup Light mayonnaise
1/4 cup Robert Rothschild Farm Lemon Wasabi Sauce
2 tsp. Light soy sauce
1 tsp. Dark sesame oil
4 cups Packaged coleslaw mix (cabbage/carrot blend)
2 Tbsp. Robert Rothschild Farm Lemon Wasabi Sauce
Whisk together mayonnaise, Lemon Wasabi Sauce, soy sauce and sesame oil in a large bowl. Add slaw mix, tossing to coat. Divide between 4 plates.
Rub both sides of salmon evenly with 2 Tbsp. of olive oil and season with salt and pepper. Preheat a nonstick skillet over medium high heat for 2 minutes. Drizzle pan with remaining oil, swirl to coat and sear salmon on each side for 3 minutes or until just cooked through. Let rest 2 minutes.
Place salmon on top of each salad. Drizzle each with 2 Tbsp. of Lemon Wasabi Sauce.