Salmon & cucumber salad with nam jim dressing

Prep 30 mins | Cook 8 mins | Serves 4

600g boneless Atlantic salmon fillet (skin on), cut into 6–7cm pieces
2 tbs olive or vegetable oil, for pan-frying
12 cup mint leaves, roughly chopped
1 cup coriander leaves, roughly chopped
2 green onions (shallots), thinly sliced
50g baby Asian salad leaves
2 Lebanese cucumbers, thinly sliced lengthways
Steamed jasmine rice and lime wedges, to serve

Nam Jim dressing (Makes 34 cup)
1 bunch coriander roots*, washed and chopped
1 long red chilli, deseeded and chopped
2 garlic cloves, chopped
14 cup palm sugar (grated or liquid)
14 cup lime juice
2 tbs fish sauce

* Select coriander with long creamy white roots attached to the stem, gently scrub before using. You will need 4–5 coriander roots.

Step 1 To make Nam Jim dressing, place coriander roots, chilli and garlic in a food processor and process until finely chopped. Add palm sugar, lime juice and fish sauce. Pulse until well combined. Set aside.

Step 2 Season salmon on both sides with sea salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Add salmon skin-side up and cook for 3 minutes, turn and cook for 3-5 minutes (depending on thickness) until just cooked through and skin is crisp. Remove from heat. Transfer to a plate.

Step 3 To serve, arrange mint, coriander, green onions, Asian salad leaves and cucumbers on serving plates. Top each with salmon. Serve with Nam Jim dressing, steamed rice and lime wedges.

Good for you ... Coriander

Contains dietary fibre, vitamin C and iron. The quantities are likely to be significant if you consume a lot of coriander, as may occur with something like coriander pesto.