Prepare the seasoning first: In a small saucepan, combine the palm sugar, fish sauce, grated ginger, and a portion of the lime juice. Bring to a boil, then remove from heat, strain through a fine sieve, and let cool to room temperature. For best results, prepare at least 30 minutes ahead.
Sprinkle the salmon steaks with fleur de sel and grill on a preheated cast-iron grill. Meanwhile, dry-roast the cashews until golden.
While the salmon cooks, peel and cut the green apples into thin sticks. Toss them in a salad bowl with the sliced green onions, chopped red onion, mint, cilantro, and the remaining lime juice. Stir in half of the cooled seasoning.
Arrange the grilled salmon steaks on serving plates. Top with the apple-herb salad and toasted cashews. Drizzle with the remaining seasoning and serve immediately.
Expert note: Traditionally made with green mango or jujubes—harder to find outside Thailand—this adaptation uses crisp green apples, perfect for home cooks. Peel and cut apples just before serving to prevent browning.
Source: Thai Cuisine for Beginners (Marabout)
