• 200g sashimi grade salmon
• 1 kiwi fruit, pureed
• 1 stalk lemongrass, white part only, finely sliced
• 50ml coconut cream

Green curry dressing

• 2.5cm ginger, peeled
• 2.5cm galangal, peeled
• 2.5cm fresh turmeric or ½ teaspoon turmeric powder
• 1 green chillies
• 1 red eschallot
• 1 kiwi fruit
• 1 lemongrass, white part only
• Juice of one lime
• 2 kaffir lime leaves
• 1 teaspoon palm sugar, to taste
• 1 tablespoon fish sauce, to taste
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground white pepper

Salad

• ½ carrot, peeled and julienne
• ½ Lebanese cucumber, peeled, seeds removed, julienne
• 1 red chilli, deseeded and julienne
• ¼ cup bean sprouts, tails picked
• ¼ cup picked coriander leaves
• ¼ cup picked Thai basil leaves