Ingredients for 2 servings:
1. 300 g atlantic salmon
2. 150 g mixed salad greens
3. 1/4 red capsicum, sliced
4. 1 tomatoes, sliced fine
5. 1 cucumber, sliced and quartered
6. 1/4 Spanish onion, sliced finely
7. 1/2 lemon
8. 1/2 avocado, sliced and cubed
9. 1/2 teaspoon chili, finely chopped
10. 1 teaspoon coriander, finely chopped
11. 1 garlic, minced
12. 1/4 teaspoon ginger, minced
13. 1 teaspoon white vinegar
14. 1/2 teaspoon sugar
15. 1 pinch salt
16. 3 tablespoons sweet chili sauce
17. 2 tablespoons rice wine vinegar

Directions:
1. Combine chilli, coriander, garlic, ginger, sugar and vinegar in a bowl and place atlantic salmon pieces in to marinate for a couple of hours, or overnight.
2. Divide mixed lettuce between two plates and top with finely sliced capsicum, tomato, cucumber, onion & avocado — squeeze lemon over the salad.
3. Mix in a jar sweet chilli sauce and rice wine vinegar, and shake well.
4. Bake salmon in a moderate oven, uncovered, for 20 minutes or until cooked through. Add water to this recipe as required to stop it drying out.
5. Separate pieces of salmon with a fork and divide between the two plates ontop of the mixed salad.
6. Drizzle sweet chilli dressing over the top and garnish with coriander sprig.