Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Modern Australian, Vietnamese
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood
Convenience recipes: four or less

Real Living recipe for BBQ salmon cutlets with nam jim slaw.

INGREDIENTS

Equipment
Mandoline or grater
Sharp knife
Peeler
Barbecue or chargrill pan
Large mixing bowl
Metal spatula

2 tbsp fish sauce
3 tsp finely grated palm sugar (see Tips)
1 tbsp lime juice
1 long red chilli, chopped finely (seeded, optional)
¼ red cabbage, sliced finely
1 carrot, peeled & julienned or grated
4 spring onions, sliced
6 baby radishes, sliced finely
Half bunch mint leaves
4 x 200g salmon cutlets
3 tsp olive oil
Sea salt
Cracked black pepper

METHOD

Preheat barbecue or chargrill pan over medium-high heat.

Place fish sauce, palm sugar and lime juice in mixing bowl and stir until sugar dissolves. Add chilli, cabbage, carrots, spring onions, radish and mint leaves. Toss well to combine.

Drizzle salmon with oil and season with salt and pepper.

Cook for 3 to 4 mins on each side for medium, or to your liking.

Serve Place salmon cutlets on plates with a generous portion of nam jim coleslaw.

Tips Finely grating the palm sugar makes it easier to dissolve, preventing any hard lumps 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 salads with fresh herbs such as mint, like our coleslaw.