4 tablespoons fish sauce (or soy sauce)
4 tablespoons lime juice
2 teaspoons brown sugar (or 1 teaspoon Splenda brown sugar substitute)
4 Thai chiles, or any other hot pepper
1 1/2 pounds salmon fillet
1 teaspoon olive oil
1 onion, thinly sliced
1 large tomato, chopped
1 cup fresh basil, chopped
1 lettuce head
Preheat oven to 400°.
Prepare the dressing by combining the fish sauce, lime juice, brown sugar/sub, and chopped chilies in a small bowl; set aside.
Place the salmon on a baking sheet, and rub olive oil over it. Bake for 20 minutes, or until it flakes easily with a fork. Let it cool for at least 15 minutes.
Place the salmon into a big bowl; use a fork to break the fish into big chunks. Add the onion, tomato, and basil. Pour the dressing over, and toss lightly until well mixed.
Place a serving of salmon on each lettuce leaf, and serve.