"Chipotle Lime Salmon" and "Simple Slaw"

I'm going to miss the summer, when I can just feast all the time. This blog will probably look at lot different, once school starts back up in a week. Anyway, here was lunch (there were leftovers). I didn't make these two new recipes up myself, so thank you to the people who did!
Here's the chipotle lime salmon recipe:
1 lb salmon, cut into fillets
2 tablespoons olive oil
limes, sliced
1 teaspoon salt
1 teaspoon chipotle powder

Step one: Preheat oven to 500°
Rinse salmon, pat dry and place on a metal baking sheet
Rub each fillet with olive oil
Squeeze the juice from the limes on the fish
Sprinkle fillets with salt and chipotle, then place the lime pieces on top
Turn down oven temperature to 275°
Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish


I saw this recipe for Simple Slaw and I already had all the ingredients. . so I had to make it.
1 Small Head Organic Cabbage
1/2 Small Organic Onion
1/4 Cup Organic Flax Seed Oil
2 Tablespoons Organic Raw Cider Vinager
1 Tablespoon Raw Honey
1 Small Dried Chili Pepper

Trim the cabbage of any wilted or scarred exterior leaves and core it. Now cut it in half or quarters depending on its size and slice it very, very thinly. Think paper thin. (I used my food processor)
Slice the onion thinly too. Translucent if you can manage. We’re going for wisps of flavor here.
Mix the flaxseed oil, raw cider vinegar, raw honey and crushed red pepper together. Whisk together thoroughly until you no longer see any clumps of honey.
Pour the dressing over the cabbage and mix it thoroughly. Allow the cabbage to sit–unrefrigerated–while the dressing soaks in a little bit. Salt it if you like.

Leftover blackberry ice cream for dessert!