Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 4-5 minutes on each side
Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion

In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice
Add in a few chilli flakes and season with salt and pepper
Beat until it makes a smooth sauce

Stir the dressing through the rainbow salad
Flake the salmon into large chunks
Stir through the salad and serve