Galangal and chilli Salmon Salad

Prep everything first: chop the aromatics, measure the galangal and chilli elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the palm sugar and the rest of the galangal and chilli flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.