Salmon Larb Lettuce Wraps

Cook Time 30 minutes

Servings 2

Ingredients

2 tbsp peanut oil

2 x 120g salmon fillets, skin on

1 purple shallot, finely sliced

150g green beans, chopped

4 sprigs coriander, leaves

4 sprigs mint, picked

125g cherry tomatoes, halved

⅓ cup peanuts, toasted and chopped

1 iceberg lettuce, halved outer leaves prepared (interior leaves can used for another dish) 

Dressing

1 garlic clove, finely grated

1 long red chilli, chopped

1 lemongrass stalk, inner core finely grated

1 tbsp light soy sauce

1 tsp fish sauce

Juice of 1 lime

1 heaped tsp caster sugar

Method

Combine the dressing ingredients in a bowl.

Pat the salmon dry with paper towel. Drizzle over a little of the oil and season lightly with salt. Heat a pan over a medium heat and cook the fish for 3-4 minutes on the skin side. Turn and cook for a further minute. Remove and rest.

In the same pan, add the remaining oil and stir-fry the beans for a minute. Remove and add to a mixing bowl. Flake the fish into a bowl and discard the skin. Add the shallots, herbs, tomatoes, and peanuts, and toss them through the dressing.

Spoon cooled filling into lettuce cups. Fold over and place on baking paper. Wrap tightly to form a roll, then cut in half.