BBQ Salmon Fillets With Chilli Caramel Dressing
And Julienned Vegetable Salad

INGREDIENTS

4 Salmon fillets, pin boned

125g Palm sugar

2 tablespoons water

4 – 6 Small birds eye chilli’s

1 tablespoon finely chopped ginger

1 clove garlic, finely chopped

1 tablespoon fish sauce

1 Lime, zest and juice

» Salad «

2 Carrots

2 Zucchinis

1 Capsicum

6 Spears asparagus

½ Red onion

1 Grapefruit, segmented

½ cup mint leaves

½ cup coriander leaves

Bowl of Iced Water

» Dressing «

1 Lime, juiced

1 teaspoon sesame oil

1 teaspoon fish sauce

METHODS

To make chilli caramel sauce, grate palm sugar and place in a small saucepan with 2 tbs of water, stir over heat to dissolve, allow to boil for 8 minutes without stirring. Take sugar off the heat and add the chillies (4 | warm heat or 6 | hot heat), ginger, garlic, fish sauce, lime zest and juice, stir to combine and allow to cool slightly.
For the salad, use a mandoline or cut carrot, zucchini and capsicum into julienne. Cut asparagus into long thin slices, and finely dice the red onion. Place vegetables into a colander and pour boiling water over the top, then plunge into the iced water. Allow to sit for a minute, then drain. Place in a large bowl, add grapefruit segments, mint, coriander, lime juice, sesame oil and fish sauce. Toss well to combine.
Preheat BBQ to a medium/high heat. Add seasoned salmon to the BBQ side down cook for a further 2 minutes or until cooked to your liking. Place salad on platter, top with salmon fillets, generously drizzle with chilli caramel sauce.