• ½ cup shredded desiccated coconut

• ½ cup shelled peanuts

• 1 tsp vegetable oil

• 1 salmon fillet, about 200g

• 1 lime, diced with the skin on

• 1 Lebanese cucumber, cut into 1cm cubes

• 1 red bird’s eye chilli, sliced

• 1 eschalot, peeled and cut into 1cm cubes

• 1 cm ginger, peeled and diced

• 6 cherry tomatoes, quartered

• 1 head baby cos lettuce, leaves separated

Quick miang sauce

• 1 tbsp dried shrimp, roughly chopped

• 1 eschalot, finely minced

• 1 stalk lemongrass, finely sliced

• 1 tbsp grated ginger

• 1 tbsp fish sauce

• ¼ cup grated dark palm sugar