Spicy Salmon Salad

1 1/2 lbs. salmon filet
1 medium onion, thinly sliced
1 large tomato, cut into bite-size pieces
1 cup mint leaves
dash of olive oil
lettuce leaves

Dressing:
4 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons brown sugar
4 to 5 fresh hot Thai chilies, chopped

Preheat oven to 400 degrees.
Clean salmon filet. Place on a baking tray, dash olive oil over and bake
for 20 minutes or until cooked. Let cool for at least 15 minutes.
Meanwhile, prepare dressing: combine fish sauce, lime juice, brown sugar
and chopped chilies in a small bowl. Set aside.
Clean lettuce leaves thoroughly and cut into bite-size pieces. Place on a
serving tray and refrigerate.
Transfer baked salmon filet into a big bowl (discard skin). Use fork to
break salmon meat into big chunks.
Pour prepared dressing over, along with sliced onion, tomato and 1/2 cup
of mint leaves. Toss lightly with spoons until well mixed.
Place the mixture on the refrigerated lettuce leaves and garnish with the
remaining mint leaves and tomato wedges. Serve immediately.


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