1 x Marion’s Kitchen Malaysian Satay Fresh Wrap Kit, which includes:
MALAYSIAN SATAY SAUCE
½ red onion, finely sliced
2 tbsp lemon juice
4 x 180g (6 OZ) skinless salmon fillets
iceberg lettuce leaves to serve
roughly chopped coriander to serve
Preheat oven to 180°C. In a bowl, toss together red onion and lemon juice and set aside until ready to serve. Use a vegetable peeler to slice cucumber into thin ribbons, discarding the core seeded area.
Place salmon fillets in a large bowl with 3 tbsp MALAYSIAN SATAY SAUCE. Gently mix until evenly coated. Place salmon fillets onto a baking tray lined with foil. Cook in the oven for 12-15 minutes or until salmon is cooked to your liking. Remove from the oven.
In the meantime, heat remaining MALAYSIAN SATAY SAUCE in a small saucepan with 3 tbsp water to thin the sauce. When warmed through, remove from heat.
Flake salmon into large chunks. Top each lettuce leaf with cucumber, salmon, coriander and CRISPY SHALLOTS. Serve with extra warm satay sauce to spoon over each lettuce cup.