1 red chilli, finely shredded
½ cucumber, peeled and finely sliced
75g/3oz curly kale, picked and shredded
2 limes, juice only
4 tbsp shredded mint leaves
3 tbsp caster sugar
125ml/4fl oz Shaoxing rice wine
2 tbsp sesame oil
125ml/4fl oz soy sauce
1 tbsp soy sauce
125ml/4fl oz mirin
4 x 175g/6oz salmon fillets, skinned and pin boned
1 tbsp palm sugar