GRILLED ATLANTIC SALMON WITH GREEN PAWPAW SALAD AND PALM SUGAR VINAIGRETTE 4 200g skinned Atlantic salmon fillets 1 small green pawpaw, coarsely grated 1/2 small Spanish onion, thinly sliced 1/2 cup fresh Vietnamese mint leaves 1/3 cup fresh Thai basil leaves PALM SUGAR VINAIGRETTE 1/2 cup chopped palm sugar 2 red Thai chilies, seeded, thinly sliced 1/2 teaspoon fish sauce 1 clove garlic, crushed 1/3 cup lime juice

Cook salmon in oiled grill pan (or grill or barbecue) until lightly browned on both sides and cooked as desired. Combine pawpaw, onion, mint and basil in medium bowl. Serve salmon topped with pawpaw mixture and drizzled with palm sugar vinaigrette.

PALM SUGAR VINAIGRETTE: Combine sugar, chili, sauce and garlic in small pan; cook over low heat, stirring, about 5 minutes or until sugar is dissolved and caramelises. Remove from heat; stir in juice.

Serves 4.

Per serving: 12.2g fat, 425 calories.

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