Ingredients

The following ingredients have 2 Servings
  • ¼ cup soy sauce or Tamari for gluten-free version
  • 1 tbsp lemongrass paste
  • 2 cloves garlic
  • 1 tbsp grated ginger
  • 1 tbsp chilli paste or 1 red chilli (minced)
  • 4-5 sprigs cilantro (chopped)
  • 1 lime, juiced
  • 2 tbsp honey
  • 250g/8oz salmon (divided)
  • 1 tsp sesame seeds
  • 1 cucumber (cut in matchsticks)
  • 1 carrot (cut in matchsticks)
  • 3 radishes (cut in matchsticks)
  • 2-3 spring onions (sliced)
  • 1/2 red chilli (sliced thinly)
  • 2-3 cilantro sprigs (leaves only)
  • 2 tbsp peanuts (crushed)
  • 1 tbsp dry roasted peanuts
  • 2 cloves of garlic
  • 1 chilli (minced)
  • 1 tsp salt
  • 2 tbsp Palm sugar or brown sugar
  • 2 tbsp fish sauce
  • 65ml/1/4cup fresh lime juice
  • 2 tsp Tamarind sauce (optional)

Instruction

  • Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.
  • Let it marinade for at least for 30 minutes.
  • Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.
  • Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
  • Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli.
  • Combine all vegetables in a medium sized bowl and gently toss with the dressing.
  • For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.