Meals and Courses

  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 500 g (1 lb) thick salmon fillet, pin-boned and skinned
  • 1 tablespoon olive oil
  • 200 g (7 oz) white cabbage, finely shredded
  • 200 g (7 oz) carrot, grated
  • handful of sugarsnap peas, sliced into 3 pieces on a sharp angle
  • 1 green chilli, deseeded and finely chopped
  • handful of coriander leaves
  • 50 g (2 oz) roasted cashew nuts, roughly chopped (optional)
  • sea salt and pepper
  • juice of 2 limes
  • 1 tablespoon sesame oil
  • 2 teaspoons palm sugar or brown sugar
  • 1 teaspoon light soy sauce
  • 1 tablespoon Thai fish sauce

Place the coriander and cumin seeds in small frying pan and toast over a medium heat for a few minutes until fragrant, taking care not to burn them. Lightly crush the spices with a little sea salt and pepper in a pestle and mortar. Rub the spices all over the salmon.

Heat the olive oil in a frying pan until smoking. Quickly sear the salmon for 20 seconds on all sides. Remove from the pan and place in the freezer for 20 minutes.

Mix all the dressing ingredients together.

Mix together the cabbage, carrot, sugar snap peas, chilli and coriander leaves in a large mixing bowl. Add enough of the dressing to coat all the vegetables.

Slice the salmon thinly with a very sharp knife. Cover the base of a large platter with the salmon, pile the Asian coleslaw in the centre of the plate or in a side bowl and scatter with the cashew nuts, if liked.

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