Spicy Salmon Tartare with Cabbage, Green Beans & Herbs

In a blender, combine the lime juice with the fish sauce, sugar, cilantro stem, soy sauce, garlic, Thai chile and half of the dried red chile. Puree until the dressing is smooth.

In a medium pot of salted boiling water, blanch the green beans until crisp-tender, about 4 minutes. Drain and cool under running water; pat dry. Thinly slice the beans on the diagonal. In a medium bowl, toss the sliced beans with the cabbage and 1 teaspoon of the dressing; season with salt.

In another medium bowl, toss the salmon with the shallot, scallion, cilantro leaves, mint, rice powder and the remaining dried red chile. Stir in the remaining dressing and season with salt. Spoon the salmon tartare onto plates and serve the green beans and cabbage alongside.