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