Ingredients
Preparation
Marinade
- Finely chop the garlic and chilli. Thinly slice the ginger and the makrut lime leaves into strips. Put everything in a bowl.
- Pour the sweet and regular soy sauce, lime juice, the sesame oil and the peanut butter into the bowl. Mix everything together well.
- Beat the lemongrass so that it splits a little - this releases the flavour - and add to the mix. Leave the marinade on the counter for 30 min so all flavours blend.
Grilled salmon
- Place the salmon in an ovenproof dish and pour the marinade over it.
- Grill it until it is cooked through but juicy (about 10 min).
- Shred it with a fork before plating.
- While grilling, cook rice and place washed lettuce leaves on a plate along with the chopped mangetout, spring onions and sliced radish.
- Cut the lime into wedges and place a large bundle of coriander in a water glass so it will stay fresh throughout the meal.
- Serve the pulled salmon in the lettuce leaves, top with the vegetables and serve the rice with chilli flakes and coriander.
- Squeeze lime juice over it and enjoy an explosion of Asian flavours.