The ingenuity revealed in Vietnamese and Thai salads always astounds me. The pairing of meat and fruit is stunning and they’re particularly refreshing for hot weather. You can use seafood, such as prawns (shrimp), in place of the salmon but practically anything will taste amazing with the creamy lime dressing, fried shallots and toasted coconut flakes.
Preheat the grill (broiler) on high. Season the salmon fillets on the flesh side with salt and freshly ground black pepper and lay on a baking tray, skin-side down. Combine the brown sugar with 1 teaspoon of water and brush over the fish, then grill for 7 minutes or until caramelised on the edges and cooked to your liking. Remove and set aside.
Meanwhile, cook the beans in a saucepan of lightly salted boiling water for 1 minute. Drain and refresh under cold running water, then pat dry with a tea towel (dish towel). Divide the beans and mango between four plates.
To make the dressing, combine all of the ingredients in a small bowl.
Break the salmon into pieces, discarding the skin, and divide among the plates. Scatter with herbs, toasted coconut, sliced chilli, fried shallots and garlic and the chopped nuts, then pour a little dressing over each plate and serve immediately.
© 2015 All rights reserved. Published by Murdoch Books.