- Step 1
To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.
- Step 2
Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
- Step 3
Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
- Step 4
Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.