Charred Salmon & Thai Herb Salad

• Salmon(600 g)
• Cabbage(300 g)
• Cucumber(1)
• Carrot(1)
• Coriander(20 g)
• Fresh mint(15 g)
• Thai Basil(15 g)
• Roasted peanuts(40 g)
• Lime(2)
• Fish sauce(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Bird Eye Chili(1)
• Garlic(1 clove)
• Ginger(1 tbsp)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Pat the {Salmon} dry, then season all over with {Salt} and {Black pepper}. Finely shred the {Cabbage}, slice the {Cucumber}, julienne the {Carrot}, roughly chop the {Fresh cilantro}, {Fresh mint}, and {Thai Basil}, and roughly crush the {Roasted peanuts}.

   ~8 min

2. 2

   In a bowl, whisk the juice of {Lime} with {Fish sauce}, {Honey}, {Sesame oil}, finely chopped {Fresh Chili}, grated {Garlic}, and grated {Ginger} until balanced and glossy.

   ~4 min

3. 3

   Toss the {Cabbage}, {Cucumber}, {Carrot}, most of the {Fresh cilantro}, most of the {Fresh mint}, most of the {Thai Basil}, and half the {Roasted peanuts} with about two-thirds of the dressing. Spread onto a serving platter or divide between plates.

   ~3 min

4. 4

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Salmon} skin-side down if using skin-on, and cook for 4 minutes until golden at the edges. Flip and cook for 3–4 minutes more, until lightly charred on the outside and just cooked through in the center.

   ~8 min

5. 5

   Set the salmon over the salad, spoon over the remaining dressing, and finish with the remaining {Fresh cilantro}, {Fresh mint}, {Thai Basil}, and {Roasted peanuts}. Serve straight away with lime wedges from the {Lime} if you like.

   ~4 min