Directions

To Cook

1. Combine vinegar, sugar and fish sauce in a small pan and warm (stirring) until sugar is dissolved. Cool slightly then add carrot and place in fridge to cool.
2. Place remaining salad ingredients in a bowl. Remove carrot from juices and add to bowl. Toss to combine (you can sprinkle over another spoon of the pickling juices if needed).

Salmon

1. Simmer 4 tbsp of the coconut water and sugar in a small frying pan until sugar is dissolved. Increase the heat and let it bubble until it turns a nice toffee color, making sure you do not stir the contents. Remove from heat and add the other 1 tbsp of coconut water. Stir quickly to combine.
2. Stir in the lime juice, fish sauce and chilli. Place back on medium heat and add the salmon on its skin side down first. Cook for 3 mins each side (or until just cooked). Sprinkle with fried shallots.
3. Serve it with either steamed jasmine rice for dinner or banh mi style in a roll for lunch.
4. Tip: Salad can be made while the salmon is cooking.