- 200g Huon Wood Roasted Salmon, broken into chunks
- 2 spring onions, sliced
- 1/4 cup cucumber, sliced
- 1/2 radish, sliced
- 1/2 cup mixed salad leaves
- Pinch of sea salt
- 2 tbsp leftover chilli caramel sauce from Ben's Asian Pork Belly Recipe
Visit The Food Lab online to create the Asian Pork Belly Recipe, and to create the leftover chilli caramel sauce - www.foodlabonline.com.au/recipes/s2/asian-pork-belly
Prep all remaining ingredients as instructed and layer onto a plate.
To serve, drizzle chili caramel sauce over the dish.