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1
To prepare the salad, toss the chillies, cilantro leaves, mint leaves, shallots, snow peas and sliced lime leaves together in a bowl, then set aside.
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2
To prepare the dressing, stir the brown and white sugars with 5 tablespoons water in a medium-sized saucepan over low heat, until the sugars have dissolved.
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3
Increase heat to medium, and continue to cook until lightly golden.
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4
Remove from heat, add the fish sauce and lime juice (be careful, it will splatter), and stir to combine.
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5
To cook the fish, firstly mix the flour and salt together in a bowl.
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6
Add the fish and coat well.
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7
Heat the oil in a heavy-bottomed (preferably nonstick) saute pan just large enough to hold the salmon; it will be the right temperature when the oil forms ripples and barely begins to smoke.
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8
For inch-thick fillets, saute over high heat for 3 to 5 minutes on the first side, then turn with a spatula and saute for 2 to 3 minutes on the second side, depending on how you like your salmon done; saute the salmon more on the first side (the presentation side) than the second, so that you end up with a savory golden crust or crisp skin.
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9
Serve the fish topped with the spicy green salad.
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10
Spoon over the sweet and sour dressing, and serve with lime quarters.
