Put a frying pan on medium-high heat, pour in a good glug of olive oil and tip in the fennel. Season with salt and pepper and fry until slightly caramelised and just softened (about 5 min), then pour over the lemon juice and remove from the heat.
Place a large non-stick pan on med-high heat, pour in a little olive oil and add the garlic, ginger and sweet indonesian soy sauce.
Add the salmon and cook to your liking, for medium, approximately 3 minutes, turning the pieces once.
Tip: Try not to move the pieces around too much as they will begin to flake apart.
Take off the heat and set aside.
To plate: layer the lettuce and leaves on a large platter and top with sprouts and fennel. Then scatter with salmon pieces and spring onions.
Spoon over the sauce from the pan and drizzle with olive oil.Recipe reprinted with permission of Undomestikated. To see more recipes, click here.