1Pat the salmon fillets dry and season generously with salt and black pepper.

2Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes, or until cooked to your desired doneness. Remove salmon from the pan and set aside.

3Reduce heat to medium. Add minced garlic, grated ginger, and sliced red chili to the same skillet. Sauté for 1 minute until fragrant.

4Pour in the coconut milk, lime juice, fish sauce, and brown sugar. Bring to a gentle simmer, stirring frequently, and cook for 5-7 minutes until the sauce slightly thickens.

5While the sauce simmers, combine shredded green cabbage, red cabbage, julienned carrot, and sliced red onion in a large bowl for the slaw.

6Add half of the chopped cilantro and 2 tablespoons of the coconut-lime sauce (from the skillet) to the slaw mixture. Toss well to combine and season with a pinch of salt if desired.

7Return the cooked salmon fillets to the skillet, gently spooning the sauce over them, and warm through for 1-2 minutes.

8Serve the coconut lime salmon immediately, topped with additional fresh cilantro and a sprinkle of chopped roasted peanuts, alongside the crisp cabbage slaw.