We've used Tassal Atlantic salmon from Tasmania here, which is farmed according to the sustainability guidelines of the Aquaculture Stewardship Council.
- 500 gm piece of salmon, skin on, pin-boned
- 60 ml (¼ cup) fish sauce
- 35 gm (¼ cup) macadamia nuts
- 1 tbsp coconut oil
- 1 cup each (loosely packed) mint and coriander
- 4 red shallots, thinly sliced
- ½ lemongrass stalk (white part only), very thinly sliced
- To serve: steamed jasmine rice, roasted chilli flakes and ground roasted sticky rice (see note)
Hot and sour dressing
- 1 small garlic clove, crushed
- 1 coriander root, scraped
- 1 small red chilli, finely chopped
- 15 gm crushed light palm sugar, or to taste
- 60 ml (¼ cup) lime juice, or to taste
- 60 ml (¼ cup) fish sauce, or to taste
- 1Preheat 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.
- 2Spread macadamia nuts on an oven tray and roast until light golden (5-7 minutes). Set aside to cool briefly, then coarsely chop.
- 3Remove 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).
- 4Meanwhile, 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.
- 5Toss 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.