Name: Barbecue salmon cutlets with nam jim slaw
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 2 tablespoon fish sauce; 3 teaspoon finely grated palm sugar; 1 tablespoon lime juice; 1 long red chilli, finely chopped (seeded, optional); 1/4 red cabbage, finely sliced; 1 carrot, peeled, julienne or grated; 4 spring onions, sliced; 6 baby radishes, finely sliced; 1/2 bunch mint leaves; 4 200g salmon cutlets; 3 teaspoon olive oil; sea salt, cracked black pepper, to serve

Barbecue salmon cutlets with nam jim slaw

Barbecue salmon cutlets with nam jim slaw brought to you by Real Living

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Serves 4

Prep

15M

Cook

Total

23M

Ingredients

2 tablespoon fish sauce

3 teaspoon finely grated palm sugar

1 tablespoon lime juice

1 long red chilli, finely chopped (seeded, optional)

1/4 red cabbage, finely sliced

1 carrot, peeled, julienne or grated

4 spring onions, sliced

6 baby radishes, finely sliced

1/2 bunch mint leaves

4 200g salmon cutlets

3 teaspoon olive oil

sea salt, cracked black pepper, to serve

Method

1.Preheat barbecue or char-grill pan over medium-high heat.

2.Place fish sauce, palm sugar and lime juice in mixing bowl; stir until sugar dissolves.

3.Add chilli, cabbage, carrots, spring onions, radish and mint leaves. Toss well to combine.

4.Drizzle salmon with oil; season with salt and pepper. Cook 3-4 minutes each side for medium, or to your liking.

5.To serve, place salmon cutlets on plates with a generous portion of nam jim coleslaw.

Finely grate the palm sugar to make it easier to dissolve. This also prevents any hard lumps forming in the dressing. Nam jim is a classic Vietnamese dressing that’s hot, sour and tangy. It tastes great over grilled meat or fish, or tossed in salad with fresh herbs such as mint, like this coleslaw.
Note

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