1. Heat a pan on medium heat. Add enough oil to coat the entire pan
2. Once the oil is hot, place salmon in the pan and sprinkle with salt and pepper. Cook for 4 minutes on each side. Then set aside to cool
3. Make the dressing. Add the fish sauce, lime juice, and palm sugar into a bowl and mix. Then add the chopped chili, corainder, garlic, and dried chili flakes. Mix
4. Add the salmon to the bowl then top with pomelo, mint leaves, basil lime leaves, and corainder leaves for garnish. Gently toss the ingredients, being careful not to bruise the leaves.
5. Before serving, top with saffron cracker squares. Garnish with strips of sliced chili.