1 tsp Himalayan sea salt
4 salmon cutlets
2 medium apples sliced into matchsticks
1 small fennel thinly sliced
1 medium red onion thinly sliced
11/2 cups of mint leaves
¾ cup coriander leaves
½ cup of lime
¾ cup of raw cashew nuts
Dressing- combine the following in saucepan bring to a simmer, remove and allow to cool before using.
1/3 cup rapudura sugar
2 tbsp of tamari soy sauce
10 gr fresh ginger
- Sprinkle salmon with sea salt
- Poach or either pan fry or grill the salmon approx 4 mins both sides
- Combine apple, onion, herbs, and lime juice with ½ the dressing.
Serve over cutlets, sprinkle with nuts and drizzle the remainder of dressing on top.