AT A GLANCE
We've used Tassal Atlantic salmon from Tasmania here, which is farmed according to the sustainability guidelines of the Aquaculture Stewardship Council.
|01||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.|
|02||Spread macadamia nuts on an oven tray and roast until light golden (5-7 minutes). Set aside to cool briefly, then coarsely chop.|
|03||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).|
|04||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.|
|05||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.|
Note Roasted chilli flakes and ground roasted sticky rice are available from select Asian grocers.