Instructions: Grill the salmon until just cooked and leave to cool slightly. Meanwhile wash the curly endive and pick in bite size pieces.

Next, cut the melon in half, remove the seeds and cut the flesh into small cubes. Then, chop the coriander leaves, chillies and red onion and mix all these in a bowl. Squeeze over the lime juice, add the Thai fish sauce and season with salt and pepper.

To serve:
Dress the salad with a bit of olive oil, break the salmon into chunks and put on the salad, then spoon over the salsa.

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