1. Preheat oven to 220˚C fan bake. In a small bowl mix soy sauce through salmon.
2. Place salmon on a lined baking tray.
3. Bake for 5 minutes or until just cooked through.
4. Arrange lettuce cups on a serving platter. Mix together carrot, cucumber and spring onion and pile a small mound on top of each piece of lettuce.
5. Top each with a piece of cooked salmon.
6. Spoon a teaspoon of Bang Bang sauce over salmon, top with a coriander leaf and sprinkle with toasted sesame seeds.

Bang Bang Sauce:
In a small pot, heat peanut butter, water and chilli sauce, stirring until smooth and soft (or microwave for 1 minute then stir to combine). Add other ingredients and stir until evenly combined. Place sauce to one side until ready to serve.

Cook’s note: You can also make as a single salad on a large platter. Layer salad leaves, carrot, cucumber, spring onions and cooked salmon. Drizzle over sauce, sprinkle with herbs and sesame seeds. Serve with salmon. Sauce can also be served with chicken, pork or vegetarian salads