Sticky Sesame Alaska Salmon, Corn Taco, Smashed Avo, Asian Slaw

Ingredients

• 2 tbsp sriracha chilli sauce
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 garlic clove, crushed
• 2 tsp finely grated ginger
• 4 x 125g fillets of Alaska salmon; sockeye or keta
• 1 tbsp sesame seeds
• 2 ripe avocados, to garnish
• Juice of 1 lime
• Sea salt flakes
• 4 corn tortillas
• Fresh coriander leaves, to serve
• Sliced red onion, to serve
• Black sesame seeds, to serve
• 4 lime wedges, to serve
• Tomato salsa, to serve
• ½ head purple cabbage
• 3 medium carrots, peeled
• 1 bunch spring onions
• Freshly ground black pepper
• 1 red chilli, deseeded and finely chopped
• 2cm piece fresh ginger, peeled and finely grated
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 4 tbsp rice wine vinegar
• 1 tbsp sweet chilli sauce
• 1 lime, zest and juice
• A handful of coriander leaves, to serve
• Toasted sesame seeds, to serve