Plate this impressive salmon dish with a homemade lemongrass coconut sauce and pickled carrots for extra flair. Serve with steamed rice to make it a meal.

Preparation

For the lemongrass coconut sauce, combine the vegetable oil, lemongrass, ginger, and shallots in a pan over medium-low heat and sweat until translucent—be careful not to brown. Add fish sauce and coconut milk and simmer for 20 minutes, or until reduced by a third.

While the sauce is simmering, pickle the carrots. Combine the vinegar, sugar, water, fish sauce, and star anise in a small sauce pot and bring to a boil. Place carrots in a medium work bowl, then pour hot liquid through a fine sieve over the carrots and discard the star anise. Set aside and let cool to room temperature.

For the salmon, heat a large nonstick frying pan over high heat, then add oil and heat until just before the smoking point. Season salmon with salt and pepper, then place skin-side down into the hot oil, facing away from you to minimize chances of oil splatter and burns.

Sear until fillets start to turn opaque halfway through, about 3–4 minutes. Flip salmon over and continue to cook to desired degree of doneness. Let salmon rest for 2–3 minutes before plating.

While the salmon is resting, sauté mushrooms in a small pan with 1 teaspoon oil. Once the edges have browned, season with salt and pepper and set aside.

To plate, place about ⅓ cup warm coconut sauce in the center of a wide, shallow bowl. Place ¼ of the pickled carrots in the center of the sauce in a small mound. Place ¼ of the warm mushrooms around the carrots, then top with 2 teaspoons of micro cilantro and the salmon. Garnish with 1 teaspoon of chopped roasted cashews and sliced jalapeños (if desired), then repeat for remaining servings.