Ingredients
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