Step 1

Combine sugar and salt in a bowl. Spread half over the base of a non-reactive container with a lid. Add the salmon and cover with remaining curing mixture. Cover and chill for 1 hour or up to 6 hours to cure.

Step 2

Wipe off most of curing mix from salmon with paper towel, leaving a thin layer on bottom and top of salmon (this will caramelise as it smokes).

Step 3

Line a wok with foil and add wood chips. Place over high heat until smoking. Place salmon on a greased wire rack and set inside wok. Cover with a lid and smoke for 2 minutes, then reduce heat to medium-low and smoke for a further 15 minutes. Remove from heat. Set aside, still covered, for 5 minutes to cool slightly and continue smoking in residual heat, then flake.

Step 4

Combine crushed peanut, chilli, palm sugar, fish sauce and lime zest and juice in a bowl.

Step 5

Toss cabbage, onion, snow pea and carrot with dressing, then divide among plates with herbs and top with salmon and extra peanuts.