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Export 9 ingredients for grocery delivery
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.
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