Wild Salmon with Nam-Jim Slaw – Dana James

Ingredients

• 2 x 6oz salmon cutlets
• 2 tbsp fish sauce
• 3 tsp palm sugar
• 1 tbsp lime juice
• 1 long red chilli, chopped finely )
• ¼ red cabbage, sliced finely
• 1 carrot, peeled & julienned
• 4 spring onions, sliced
• 6 baby radishes, sliced finely
• Half bunch mint leaves
• 3 tsp olive oil
• Sea salt
• Cracked black pepper