Cut the salmon into 1-inch chunks. Season all over with salt and pepper and the cihpotle chili powder and garlic powder, making sure all sides are covered..

Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 2 to 3 minutes until deeply golden brown. Flip each piece of salmon and cook on the other side until golden.

Whisk together the maple syrup, water and garlic cloves until combined. Pour it into the skillet and cook until it’s bubbling. Let it simmer and bubble for 2 to 3 more minutes before turning off the heat.

Serve the salmon over the slaw, jasmine rice and top with the mango salsa.

In a bowl, toss the cabbage, pepper, red onion and cilantro together. Add a drizzle of olive oil and a few spritzes of fresh lime juice. Sprinkle on salt and pepper and toss.

Combine the ingredients in a bowl and toss well. You can make this a few hours ahead of time and store it in the fridge.