Seared salmon with kohlrabi som tam

SERVES 4 // PREP TIME 15 MINS // COOK 10 MINS (PLUS RESTING)

2 tbsp peanut oil

4 salmon cutlets (350gm each)

1 kohlrabi (500gm), peeled, cut into julienne

1 large carrot, peeled, cut into julienne

125 gm green beans, trimmed, shredded

150 gm cherry tomatoes, halved

1 long red chilli, thinly sliced

35 gm (¼ cup) roasted unsalted peanuts, coarsely chopped

Lime wedges, to serve

SOM TAM DRESSING (SEE NOTE)

2 tbsp tamarind puree

2 tbsp fish sauce

60 ml (¼ cup) lime juice

50 gm finely grated palm sugar

1 small red chilli, chopped finely

1 To make som tam dressing, place all ingredients in a small bowl and stir to dissolve palm sugar.

2 Preheat peanut oil in a large frying pan over high heat. Add salmon cutlets and cook, turning once, until lightly golden and cooked (3-4 minutes each side). Set aside to rest (5 minutes).

3 Meanwhile, combine kohlrabi, carrot, beans, tomatoes, chilli and half of the peanuts in a large bowl. Add half of the som tam dressing; toss well to combine. 4 Serve salmon with kohlrabi som tam, sprinkled with remaining peanuts and dressing and lime wedges on the side. Note Som tam is a spicy Thai salad usually made with green papaya.