Spicy Thai Salmon and Lychee Salad

... a perfect spring recipe!

1 tablespoon fish sauce ('Squid' brand from Thailand is good)
1 teaspoon grated palm sugar
2 small red chillies, chopped
2 salmon fillets
2 Lebanese cucumbers, chopped
10 spring onions, thinly sliced
10 mint leaves, chopped
1 bunch coriander [cilantro], chopped
1 cup roasted peanuts (unsalted)
20 lychees, peeled and halved
2 limes

Marinate the salmon in the fridge in the fish sauce, palm sugar and chillies for a couple of hours. Make the salad by combining the cucumbers, spring onions, mint, coriander, peanuts and lychees. Grill the salmon fillets, cool briefly, then flake the salmon into pieces (removing any skin or bones) and stir through the salad. Squeeze the limes and pour the juice over the salad. Serves 4 to 6 as a side dish or two as a generous main course.

Note that the lychees can be replaced with seedless green grapes or some other seasonal fruit, or the fruit can be omitted altogether if you like.