We’ve used Tassal Atlantic salmon from Tasmania here, which is farmed according to the sustainability guidelines of the Aquaculture Stewardship Council.
Ingredients
Hot and sour dressing
Method
Main
1.Preheat oven to 180C. Combine salmon and fish sauce in a non-reactive container, turn to coat and set aside at room temperature while you roast the nuts.
2.Spread macadamia nuts on an oven tray and roast until light golden (5-7 minutes). Set aside to cool briefly, then coarsely chop.
3.Remove salmon from fish sauce and pat dry with paper towels. Heat coconut oil in a large non-stick frying pan over medium-high heat, add salmon and cook, turning once, until golden and skin is crisp (2-3 minutes each side). Set aside in pan, covered; it will continue to cook to medium-rare (3-5 minutes).
4.Meanwhile, for hot and sour dressing, pound garlic, coriander root and chilli with a mortar and pestle to a smooth paste, then add remaining ingredients and stir until sugar dissolves. Adjust seasoning with sugar, fish sauce and lime juice.
5.Toss herbs, shallots and lemongrass in a bowl with dressing. Break up salmon and skin into bite-size pieces, add to salad with macadamia nuts and serve on steamed rice scattered with roasted chilli flakes and roasted rice.
