Combine the sugar, lime zest and lime juice together and stir well to combine. Spoon over the salmon, coating it on both sides.

Heat a non-stick frying pan. Fry the salmon at a fairly high temperature for approximately 1 minute on each side. The outside should be caramelized while the inside still pink. Remove from the pan to prevent further cooking. Take care as the sugar tends to burn which will result in a bitter taste.

Place the watercress, sugar snaps, red onions and chilli in the bowls. Break the salmon into bite sized pieces and arrange on top of the leaves. Drizzle the salads with the dressing and serve.

For the dressing :

Combine the lime juice, palm sugar, and fish sauce together and mix well.

Serves 12

TIP

The dressing and the marinade can be made in advance and stored in the fridge.

Wine suggestions

La Barry Saudi Blanc – I think this wine is ideally crisp and clean in flavour and texture which would cut through the fitness of the salmon and balance the sugar.