Jerk Spice Salmon with Hot and Sweet Slaw {paleo and gluten-free}

INGREDIENTS

scallions, root end trimmed

3 cups

ice water

4 tsp

honey

2 tsp

Sriracha hot sauce

4 tsp

cider vinegar

3 tsp

avocado oil or organic canola oil, divided

2 tsp

flax seed oil

1 tsp

kosher salt, divided

1 lb

salmon filet, skin removed and cut into 4 portions

1 1/2 tsp

Jamaican Jerk seasoning

4 cups

baby arugula or sunflower sprouts

2 cups

finely chopped cabbage, julienne cut sweet salad turnips or daikon

2 cups

julienne cut watermelon radish or radish

1/4 cup

toasted pepitas, toasted