4 x 150g salmon fillets, skin on

60ml fish sauce

25g coconut oil

150g cooked sticky rice

25g chopped parsley

50g edamame beans

50g hazelnuts, toasted

2 finely sliced shallots

For the dressing

clove garlic

25g chopped coriander including root and stem

1 tspn chilli flakes

1 tbsp palm sugar

juice n zest 2 limes

50ml fish sauce

1 tbsp toasted sesame seeds


1. Toss the salmon in fish sauce, set aside and cover for 30 mins

2. Melt the coconut oil in a pan, add salmon, patted dry, cook for 3 minutes each side

3. To make the dressing, blend all ingredients together until smooth

4. Toss the rice, parsley, edamame, hazelnuts and shallots in the dressing, flake the salmon into big pieces and add that too.

5. Serve with a sprinkling of sesame seeds

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