Note:  Double marinade & dipping sauce for larger filet.

Marinade for salmon:

1 lb boneless skinless salmon filet

2 tsp grated ginger

¼ tsp sea salt

2 tsp fish sauce

1 tsp freshly-ground black pepper

1 tsp sugar

1 tsp turmeric

2 cloves minced garlic

1 tbsp vegetable oil

Cut salmon lengthwise into two even pieces, then cut each piece crosswise into one-inch slices.  Blend other ingredients and combine with salmon in a bowl, stirring gently to coat salmon. Put in fridge.

Dipping sauce:

½ c fish sauce

¼ c water

4 cloves minced garlic

1/3 c freshly-squeezed lime juice

2 thai chilies, thinly sliced

1 tbsp sugar

Combine ingredients and stir until sugar dissolves.  Transfer into small bowls to be shared at table.

Cook the salmon:

Vegetable oil for the pan

8 green onions, sliced into 2-inch pieces, splitting white sections

2 c fresh dill, coarse stems removed and chopped into 2-inch slices

½ c chopped roasted peanuts

½ c chopped mint leaves

½ c chopped cilantro

1 lime, cut into 4 wedges

Heat ¼ inch of vegetable oil in large non-stick skillet over medium/high heat.  Add salmon and cook, without overcrowding, regulating the heat to prevent burning, until browned on one side.  Turn pieces and cook on other side.  Remove to plate and continue with remaining salmon.

When all salmon is lightly cooked, turn pan to high and put salmon back into the pan with green onions and dill, toss until dill wilts.  Put into serving dish and sprinkle with mint, cilantro and peanuts.  Serve with dipping sauce and lime wedges.

Serves four.