Name: Salmon with nam jim & cucumber salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 4 salmon fillets; 2 lebanese cucumbers; 2 red radishes, sliced thinly; 1/4 cup lightly packed fresh coriander leaves; 1 clove garlic; 3 fresh long red chillies, seeded, chopped coarsely; 3 shallots, chopped coarsely; 2 centimetre piece fresh ginger, chopped coarsely; 2 fresh coriander roots, trimmed; 2 tablespoon fish sauce; 2 tablespoon light brown sugar; 1/4 cup (60ml) lime juice; 1/4 cup lightly packed fresh coriander leaves

Salmon with nam jim & cucumber salad

Coriander root adds great depth of flavour to these delicious seared salmon fillets served with nam jim and cucumber salad.

Ingredients

1 tablespoon vegetable oil

4 salmon fillets

2 lebanese cucumbers

2 red radishes, sliced thinly

1/4 cup lightly packed fresh coriander leaves

1 clove garlic

3 fresh long red chillies, seeded, chopped coarsely

3 shallots, chopped coarsely

2 centimetre piece fresh ginger, chopped coarsely

2 fresh coriander roots, trimmed

2 tablespoon fish sauce

2 tablespoon light brown sugar

1/4 cup (60ml) lime juice

1/4 cup lightly packed fresh coriander leaves

Method

1.Make nam jim. Blend or process ingredients until almost smooth. Season to taste with extra fish sauce, sugar or juice, as required.

2.Rub oil over salmon; season. Heat a medium frying pan over high heat; cook salmon, skin-side down, for 5 minutes or until skin is crisp, pressing down with a spatula to prevent curling. Turn salmon; cook a further 1 minute or until cooked as desired.

3.Meanwhile, using a vegetables peeler, cut cucumber lengthways into ribbons. Combine cucumber, radish and coriander in a small bowl.

4.Serve salmon with cucumber salad and nam jim.

Coriander is one of the few fresh herbs to be sold with its root attached. It should be readily available from greengrocers. Asian greengrocers will certainly stock it. Remove the salmon from the pan when it is still a little rare in the centre as it will continue to cook on standing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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