Thai Summer Salad

First, make the nahm jim. In a pestle and mortar pound the coriander roots, garlic, then chillies (in that order) to a coarse paste, using the salt as an abrasive, if necessary. Add the sugar and pound for a few more seconds.

This should leave you with a relatively smooth paste, though a little chunk is not the end of the world. Finally, add the lime and mandarin juices along with the fish sauce. The sauce should taste sweet, salty, sour and hot. Exact quantities are impossible to give, as the strength of the ingredients varies depending on where they are grown, so adjust the seasoning to suit your tastes.

Divide the nahm jim dressing between two large bowls. In one, add the apple, coriander and mint; in the other, place the salmon and gently toss to ensure that all the fish is coated in the dressing. Leave the salmon in the dressing for 1–2 minutes, then remove and gently toss in the apple and mint sauce. Serve on a large plate sprinkled with the dill.