Salmon with Nam Jim and Thai-style Salad
SERVES , COOK AND PREP: MINS
INGREDIENTS
4 x 150g salmon fillets, skin on 2 tbsp olive oil
¼ cup peanuts, roughly chopped
NAM JIM
8 fresh long red chillies, seeded, chopped finely
2 chopped coriander roots 1 garlic clove, crushed ¼ tsp sea salt flakes ¼ cup lime juice
¼ cup palm sugar, grated 2 tbsp fish sauce
THAI-STYLE SALAD
100g baby Asian salad leaves 125g cherry tomatoes, halved 1 lebanese cucumber, seeded, sliced
100g bean sprouts
METHOD
1
Lightly season fillets with salt and 2 pepper. Set aside in the fridge. NAM JIM In a small food processor, pulse chillies, coriander roots, garlic and salt, until smooth. Transfer to a bowl. Add juice, palm sugar and fish 3 sauce, stirring until sugar is dissolved. THAI-STYLE SALAD In a large bowl, toss leaves, cherry tomatoes, 4 cucumber, and bean sprouts together. In a large frying pan, heat oil on medium. Cook salmon skin-side down 3 minutes, turn and cook 1-2 5 minutes until fillets are cooked to taste. Toss salad with ¹⁄³ cup nam jim, and sprinkle with peanuts. Serve salmon on a bed of salad, drizzled with remaining nam jim.