The fish needs to be as fresh as possible, as do the vegetables and herbs. This dish is fresh, vibrant and real.
Stuff you'll need
500g organic salmon fillet, skinned and trimmed
Get Stuck In:
Trim any brown flesh away and dice the salmon into 1cm cubes. Place in a bowl.
Zest and juice the limes, de-seed the chilli and finely slice it. Place it in a small pan with water and bring to the boil.
Dissolve the cornflour in a touch of water and stir into the lime juice. Stir until thickened, then pour into a blender.
Place the carrot into a juicer, blitz and pour into a blender with the thickened lime juice.
Place all the other dressing ingredients into the blender and blitz until smooth.
Half an hour before serving, take out the salmon.
Whisk up the dressing and spoon over the cut fish, mix well ensuring the fish is well dressed.
Peel, de-seed/stone and cut the avocado, papaya and mango into very neat dice, sprinkle over the salmon along with finely sliced spring onion, chilli and coriander leaves.
Spoon the salmon salad into small bowls and the dressing container to serve.
For the dressing:
1 tbsp water
1 tsp cornflour
1 small red chilli
1 medium carrot
50ml coconut milk
1 tbsp light soy sauce
1 tsp sesame oil
5 tbsp hempseed oil
Freshly ground white pepper
1 bunch fresh coriander
For the garnish:
2 spring onions
1 small chilli
1 tbsp hempseed oil