Thai Salmon Laab Salad Bowl

Sprinkle the salmon with salt and maple syrup or sugar, then set aside on a plate in the fridge, uncovered.

If you don’t have roasted peanuts, make your own. Start by heating the oven to 160°C. Tip the peanuts onto a baking tray and roast for 15-20 mins, or until lightly golden, then remove and set aside. Don’t roast them too brown, as they will get a tiny bit more brown once out of the oven.

For the optional rice powder, add the rice to a small pan over a medium-high heat and stir the rice constantly until the grains begin to pop, smell like popcorn and are golden brown. Transfer to a pestle and mortar, blender or coffee grinder and pound/blitz into a coarse fine powder with a pinch of salt. It should look like sand. Set aside.

For the dressing, remove the lemongrass husk and finely dice the stalk. Crush the garlic, finely dice the chillies and finely dice the makrut lime leaf, if using. Juice the limes. Add everything to a small bowl along with the remaining dressing ingredients. Mix well, then set aside in a small bowl.

Pat the salmon dry with kitchen paper to remove any excess moisture. Add 1 tbsp oil and a pinch of salt to a medium frying pan set over a high heat, then swirl the oil all over the base of the pan.

Now add the salmon fillets skin-side down and turn the heat to medium. Place a small lid directly on top of the salmon, so it’s gently pressing the fillet. Cook for just 2 mins each side, then transfer to a plate to rest.

Meanwhile, for the salad, finely slice the red onion, spring onion, coriander and halve the cherry tomatoes, then transfer everything to a large mixing bowl. Lightly crush the roasted peanuts and add most of them, too.

Remove the salmon skin, chop it up and add to the salad bowl, if you like (or just discard the skin). Use your hands to gently flake the salmon into juicy, chunky pieces on top of the salad. Add half the dressing and gently toss.

Slice the cucumber and separate the lettuce into leaves. To serve, divide the cucumber and lettuce cups between plates, placing them at the edges. Add the rice, salmon salad and boiled eggs on top. Garnish all over with toasted rice powder, roasted peanuts, crispy shallots and a lime wedge each. To finish, pour the remaining dressing over the salmon.