4 x 150g salmon fillets, skin on

300ml fish stock

1 stalk lemon grass

2 lime leaves

juice & zest 1 lime

50g rocket

50g watercress

50g pea shoots

50g shredded gem

150g roasted peanuts

12 finely sliced radish

6 finely chopped sp onion

half cucumber, half moons, no seeds

For the lemon dressing

100ml olive oil

salt & pepper

juice & zest 1 lemon

For the peanut dressing

200g smooth peanut butter

30ml white wine vinegar

10ml fish sauce

75g thick Greek yoghurt


1. Put the stock, lemongrass, lime leaves and the lime juice and zest into a large baking tray, bring to a very gentle simmer

2. Add the fish in a single layer. Poach for 12-15mins, remove and cool

3. Make the lemon dressing by combining all the ingredients

4. Mix all the peanut dressing ingredients together until smooth

5. To assemble, in a bowl spread the peanut dressing on the base and up the sides a little

6. Dress everything else, except salmon in the lemon dressing and sit on top of the peanut dressing

7. Now put large flakes of salmon on the top and drizzle some more lemon dressing