500g salmon fillet, boneless, skinless, diced
1 Tbsp sesame oil
2 cups green beans
120g rice vermicelli noodles
4 cups wombok, shredded
2 Lebanese cucumbers, cut into matchsticks
1 red onion, sliced
2 cups bean sprouts, trimmed
2 cups mixed Asian herbs (mint, coriander and Thai basil)
1 cup roasted peanuts, chopped
4cm piece ginger
4 cloves garlic
1 green chilli
Juice of 2 limes
2 Tbsp palm sugar
2 Tbsp light soy sauce
Prawn crackers and fried shallots, to garnish
Mix salmon with sesame oil, then set aside. Blanch beans in boiling salted water until just tender, then refresh in iced water and split lengthways. Cook rice vermicelli noodles in boiling salted water until tender, then drain and refresh in iced water. Drain again.
Arrange wombok, split beans, noodles, cucumber, onion, sprouts and herbs in neat segments in serving bowls. Scatter with half of the chopped peanuts.
Put remaining peanuts, ginger, garlic, chilli, lime juice, palm sugar and soy sauce in a blender and puree until smooth.
Fry salmon in a large non-stick frying pan for 5 minutes, until starting to crisp. Arrange on top of salad, then drizzle with dressing. Garnish with prawn crackers and shallots to serve.