200g salmon fillet, skinless
1/8 tsp salt
1 lemongrass heart, finely chopped
1 tsp rice bran oil
For the salad:
3 shallots, sliced
120g cucumber, sliced
35g pomelo, in segments
35g grapefruit, in segments
¼ tsp kaffir lime zest
15g mint leaves, sliced
15g coriander, chopped
20g cherry tomatoes, halved
For the dressing:
20g roasted peanuts, chopped
1 garlic, peeled
1 tbsp Thai chilli sauce
6-8 Kaffir lime leaves, thinly sliced
1 tbsp lime juice
½ tbsp fish sauce
1 tbsp grapeseed oil
Serve immediately.