”Make the most of fresh seasonal veg in this Asian-inspired dinner idea.”
To make chilli-caramel dressing, combine sugar, vinegar, garlic, chilli and 250ml (1 cup) water in a saucepan over medium heat. Bring to a simmer and cook for 8 minutes or until thickened and reduced. Remove from heat, then stir in fish sauce and lime juice. Loosely cover and leave to cool. Makes 125ml (1/2 cup).
Place carrot in a colander and pour over boiling water. Refresh in iced water and drain. Place carrot, zucchini, onion, mint and coriander leaves, lime segments and juice in a bowl. Toss to combine.
Divide salad among bowls and top with salmon. Drizzle with chilli-caramel dressing to serve.