Asian salad with salmon

Rinse the salmon with cold water and pat dry. Do with the teriyaki sauce and the oil in a low bowl.

Clean the lime and grate the green skin above the oil mixture.

Stir in, brush the salmon and leave to marinate in the refrigerator for 30 minutes.

Meanwhile cut the cabbage, cucumber and fennel into very fine strips or slices. Cut the spring onion into rings and chop the cashew nuts roughly.

Squeeze all the limes and mix with the oil and fish sauce into a dressing. Mix through the vegetables.

Add ⅔ of the spring onion and half of the cashew nuts. Place on the counter for 30 minutes. Spoon halfway.

Meanwhile, heat the grill pan and grill the salmon in 8 minutes just until done. Turn halfway. Allow the salmon to cool slightly and sprinkle with the soy sauce.

Season the salad with salt and pepper or add some fish sauce. Spoon the salad on a dish.

Pull the salmon apart with 2 forks into coarse pieces and spread over them. Sprinkle with the rest of the spring onions and cashew nuts and serve.