Ora King Salmon with Asian Greens and Nahm Jim




  • 4 x 180g salmon fillets, pin-boned
  • salt and pepper
  • 20ml olive oil
  • 2 cups baby English spinach
  • 1/2 small red onion, finely sliced
  • 1 long red chilli, halved, seeds removed and sliced into fine strips
  • 2 cups basil, picked and washed
  • 2 cups coriander, picked and washed
  • 1/4 cup mint, picked and washed
  • 1/4 cup Vietnamese mint, picked and washed
  • 1 cup white cabbage, finely sliced
  • 1 cup spring onions, finely sliced
  • 1/4 cup chives, finely sliced
  • 1/2 cup deep-fried shallots
  • 3/4 cup nahm jim

Nahm Jim (makes 3/4 cup)

  • 1 fresh long red chilli, halved, seeds
  • removed and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1 tsp salt
  • 1 handful coriander, picked and washed
  • 1/4 cup light palm sugar
  • 1/4 cup lime juice
  • 2 teaspoons fish sauce


Season salmon fillets with a little salt and pepper. Sear salmon skin-side down for 3 minutes in a very hot non-stick frying pan with 20ml olive oil. Reduce heat slightly, turn salmon over and cook for a further minute until medium-rare to medium. Remove from pan and rest.

Place salad ingredients and half the deep-fried shallots into a large bowl. Add 1/2 cup of nahm jim and gently toss together.

Divide salad between 4 plates and place salmon on top. Scatter with remaining deep-fried shallots and finish with extra nahm jim. Serve immediately.

To make nahm jim, place chilli, garlic, salt and coriander into a mortar and pestle and grind to a smooth paste. Add palm sugar and grind into the paste. Add lime juice and fish sauce and muddle together. Adjust with extra fish sauce to taste.