Vietnamese Salmon Salad with Mango, Chiles and Mint

(makes 4)

1 pound salmon fillet, skinned and cut into 4 portions

Salmon marinade

2 Tbsp. fish sauce

1 clove garlic, minced

½ tsp cracked black pepper

2 tsp sugar

½ tsp tumeric

Dressing:

3 Tbsp fish sauce

3 Tbsp lime juice

1 Tbsp sugar

1 small shallot, chopped

1 small jalapeno, minced

Salad:

4 cups napa cabbage, chopped

1 small cucumber, peeled, seeded and sliced

1 large mango, pitted and sliced

1 cup mint leaves, thinly sliced into chiffonade

Garnish; ½ cup roasted peanuts, chopped

Instructions:

1. In a zipper bag or bowl, mix the marinade ingredients, then put the salmon in the mixture and turn to coat. Marinate for 30 minutes

2. In a small bowl, whisk the dressing ingredients

3. Spread the napa cabbage on a platter. Top with cucumber, then mango and mint.

4. Heat a cast-iron skillet over high heat and when hot, swirl with oil. Place salmon in the pan skin side up and let cook for 3 minutes, then turn. Cook until the fish flakes easily and is barely opaque in the center, about 2 minutes. Place the warm salmon on the greens and drizzle dressing over it all. Sprinkles with peanuts.