Cut the salmon into cubes and marinate in the juice of 1 ½ lemons. Leave in the fridge for 15 minutes.
2. Finely chop the chilli, crush the garlic clove and mix with the soya sauce and the juice from the remaining ½ lemon. This is the dressing. Cut away the seeds inside the chilli for a milder dressing.
Chop the cherry tomatoes, avocado and red onion into pieces.
Strain the lemon juice from the marinated salmon and spread the lettuce tops and the remaining vegetables on a dish, then fold in the salmon.
Pour the dressing on top and sprinkle with the sesame seeds and coriander.
