15 mins preparation | 8 mins cooking | Serves 4
- 2 tablespoons fish sauce
- 3 teaspoons finely grated palm sugar
- 1 tablespoon lime juice
- 1 long red chilli, finely chopped (seeded, optional)
- ¼ red cabbage, finely sliced
- 1 carrot, peeled, julienned or grated
- 4 spring onions, sliced
- 6 baby radishes, finely sliced
- ½ bunch mint leaves
- 4 200g salmon cutlets
- 3 teaspoons olive oil
- sea salt, cracked black pepper, to serve
- Preheat the barbecue or chargrill pan over a medium-high heat.
- Place fish sauce, palm sugar and lime juice in a mixing bowl; stir until the sugar dissolves.
- Add chilli, cabbage, carrots, spring onions, radish and mint leaves. Toss well to combine.
- Drizzle salmon with oil; season with salt and pepper. Cook 3 to 4 minutes each side for medium, or to your liking.
- 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.