Instructions: Have the fishmonger remove the skin from the salmon and then place in a shallow, glass dish. Mix the soy and mirin and pour over the fish and marinate for 30 minutes. Heat a grill pan or griller then cook the fish until golden on the outside and just cooked through on the inside, about 3 minutes each side.

Cool.

Very finely julienne the tumeric, galagnal, chilli and kaffir lime leaves and mix with the cooked rice. Add the toasted coconut, basil and mint and mix with the fish sauce. Set aside.

Make the dressing. Puree all the ingredients in a food processor until thick, smooth then fold the dressing through the rice until the rice is coloured pale green.

Flake the cooked fish and add to the rice, mixing very gently to distribute.

Serve the salad at room temperature garnished with toasted coconut.

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