Mix soy sauce, lemon grass paste, garlic, ginger, lime juice, chopped cilantro and chilli paste or fresh minced chillies and pour over your salmon.

Let it marinade for at least for 30 minutes.

Then brush the marinade off your salmon and glaze it with 2 tablespoons of honey, broil in the oven for 7 minutes in the same pan it was marinading until the top is caramelised and blackened and the salmon flakes up easily with a fork.

Prepare the dressing by combining peanuts, garlic, minced chilli, salt and palm or brown sugar in a mortar, bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.

Peel carrots and cut carrots, cucumbers and radishes in matchsticks using a mandolin or a vegetable grater. Slice spring onions and chilli.

Combine all vegetables in a medium sized bowl and gently toss with the dressing.

For serving divide the slaw between two plates and sprinkle with crushed peanuts. Top each plate with a piece of salmon. Sprinkle salmon with sesame seeds and more sliced spring onions. Serve immediately.