1Rinse the salmon filet with cold water and pat dry. Rub 1/2 tsp. olive oil on the meat and sprinkle seasoning over the top and pat down and refrigerate.
2In a medium bowl combine the cabbage,carrots,onion and vinegar and stir to incorporate and allow to stand 30 minutes.
3In a bowl add the mayo,juice from the orange and whisk until emulsified. Add the poppy seeds and cranberries and mix. Combine this with the coleslaw and mix until incorporated.
4In a medium skillet add 2 TBS olive oil on a medium heat and allow temperature to come up (about 2 minutes). Add the salmon filet flesh side down and fry for 3 minutes or until side of salmon turns opaque half way up.flip over and repeat.
5Warm the tortilla and place sliced salmon in the center. Add 1/2 cup of the slaw over the top. Roll up and serve.