Ingredients | Serves 2

Crispy Shallots

3 shallots, sliced into rings 

2 tbsp corn starch 

vegetable/ sunflower oil

Generous pinch salt

Dressing

1 red chilli, deseeded and sliced 

1 garlic clove + same size ginger 

Pinch salt 

Zest and juice of 1 lime

2 tbsp fish sauce

2 tbsp rice vinegar 

2 tsp sesame oil

2 tbsp maple syrup

Salmon

2 salmon fillets

1 tbsp vegetable or coconut oil

Pinch sea salt

1 large cucumber, sliced or peeled

2-3 cups lettuce, sliced

4 spring onions, finely sliced  

1/2 cup mint leaves

1/4 cup finely chopped coriander

Method 

1. Place the shallot rings into a bowl, add the cornflour and combine with your hands making sure the shallots are coated in the flour. Fill a ⅓ of a small saucepan with  vegetable or sunflower oil and place on a high heat. When hot add a shallot to test the temperature, if it bubbles its ready. Add the shallots (you might need to do this in two batches). Cook until they go golden then remove with a slotted spoon and place onto a plate topped with kitchen towel then sprinkle with sea salt. Set aside. 

2. For the dressing, place the ginger, garlic, chilli  and a pinch of salt in a mortar and pestle. Pound everything until you get a paste consistency then stir in the lime zest and juice. Transfer to a jar or jug and add the fish sauce, rice vinegar, sesame oil and maple syrup. Give everything a good stir/ shake. Set aside. 

3. Season the salmon fillets with a little sea salt. Place a wide saucepan on a medium heat, add the oil and when hot add the salmon fillets skin side up. Press down with a plate and cook for 2 minutes. Remove the plate and flip the salmon. Cook for another 2-3 minutes. Remove from the heat and set aside. 

4. In a large bowl add the cucumber, lettuce, spring onion and herbs. Add the dressing and toss everything together. Plate up the salad, add the salmon in chunks then top generously with the crispy shallots.