Sesame-Ginger Salmon with Asian slaw

EDIT (12/2/15) Recipe has been tweaked since first publishing! I now add the marinade towards the end of the cooking process, since I find that lessens the chances of the skin sticking to the pan. The slaw recipe has also been simplified with coleslaw mix!
Striving to get out of my comfort zone a little bit, I decided to go for some Asian flavors tonight. Even though I'm part Filipino I actually don't do a whole lot of Asian-style dishes! I know the general flavor profile, so I played around with that and I think I stumbled on something good!

Here's the recipe! Roughly 2 servings here, for almost a pound of salmon

Salmon marinade
-1/4 cup rice wine vinegar
-1/8 cup sesame oil
-1/8 cup olive oil
-1/4 cup soy sauce
-3 tbs. honey
-1 tbs. fresh ginger, peeled and grated
-Salt & pepper, to taste

1. Mix the marinade ingredients.
2. Season the salmon with salt and pepper and cook in a pan with a little sesame oil, about 3-4 minutes per side.
3. After flipping salmon once, pour half the marinade in the pan and let it reduce and thicken as the salmon finishes cooking. The other half of the marinade can be used as the dressing for the slaw.

Asian slaw with ramen noodles
-3 cups Coleslaw mix
-1/2 package instant ramen noodles
-1 tbs. sesame seeds

1. Start by breaking up the ramen noodles into smaller pieces. Then cook as instructed (leave out the seasoning packet).
2. Mix coleslaw mix, ramen noodles, and sesame seeds and toss in the remaining marinade.
4. Let chill in the refrigerator, preferably an hour or two to let the flavors combine.

Lucas cleaned his plate and then some... So I think I'll be making this one again!