Yam pla salmon sot (raw salmon salad with nam jim seafood dressing)

Blend garlic, Thai chilies, chopped cilantro with stems, finely chopped palm sugar, fish sauce, lime juice and a little salt with an immersion blender, starting on low.

Blend until there are bits but no chunks, not silky smooth.

Pat sashimi-grade salmon dry so no liquid dilutes the dressing or curdles in it.

Halve the salmon if wide and slice about a quarter inch thick with a very sharp knife.

Mix the dressing, stirred so the bits do not float, with the salmon; eat promptly, since the lime juice starts to cook the fish.

Plate with plenty of dressing and garnish with garlic slices, lime slices and mint leaves, with a mint sprig on top.