Salmon Tabbouleh in galangal and chilli

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. Steam over simmering water until just tender and vibrant, then dress while warm.

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

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.