While the salmon needs to be cured overnight in a spice-and-herb brine, the extra work is well worth the effort to enjoy this refreshing salad. To give the salmon a char-grilled flavour, cook it on a pre-heated barbecue plate.

Ingredients

• 500 gram fillet salmon, tail end
• 2 tblsp dry sherry
• 1 tblsp flaky salt
• 1 tblsp minced fresh ginger
• 1 red chilli, deseeded and finely chopped
• 2 tblsp chopped fresh parsley
• 1 tblsp chopped fresh mint
• ½ tsp ground white pepper
• 2 tblsp olive oil
• 2 tsp sesame oil

Noodle Salad

• see recipe on this website

Thai dressing

• grated rind and juice 2 limes
• 1 large red chilli, deseeded, chopped
• 2 tblsp finely chopped coriander, including roots, stalks and leaves
• ¼ cup water
• 2 tsp minced fresh garlic
• 1 tblsp Thai fish sauce
• 1 tsp sugar

Method

1. Place the salmon in a shallow container, then in even layers sprinkle over the sherry, salt, ginger, chilli, herbs and pepper. Cover and refrigerate for 8-12 hours.
2. Heat the oils in a frying pan and when hot place salmon herb-side down in the pan. Cook for 2 minutes, then turn and cook the other side for 2-3 minutes over a moderate to high heat. Set aside to cool a little, then cut into pieces and serve atop off the salad.

Thai Dressing

1. Place all the ingredients in a screw-top jar, seal and shake well to combine.