Name: Red curry salmon with cashew nuts
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 8 100g salmon fillet pieces, skin on; 1/4 cup red curry paste; 270 gram packet soba noodles; 8 wooden paddle-pop sticks, soaked; 1/2 cup chopped dry roasted cashew nuts; toasted sesame seeds, to serve; Cucumber salsa; 2 lebanese cucumbers, seeded, finely chopped; 1/2 bunch coriander, root and stem finely chopped, leaves picked; 1/4 cup lime juice; 2 long red chillies, seeded, finely chopped; 1 tablespoon fish sauce; 2 teaspoon sugar

Ingredients

8 100g salmon fillet pieces, skin on

1/4 cup red curry paste

270 gram packet soba noodles

8 wooden paddle-pop sticks, soaked

1/2 cup chopped dry roasted cashew nuts

toasted sesame seeds, to serve

Cucumber salsa

2 lebanese cucumbers, seeded, finely chopped

1/2 bunch coriander, root and stem finely chopped, leaves picked

1/4 cup lime juice

2 long red chillies, seeded, finely chopped

1 tablespoon fish sauce

2 teaspoon sugar

Method

1.Brush salmon fillets with curry paste to coat; chill 1 hour.

2.To make cucumber salsa, in a bowl, combine all ingredients. Set aside 15 minutes.

3.Meanwhile, cook noodles following packet instructions. Drain well; toss through half cucumber salsa.

4.Preheat a char-grill or barbecue plate on high. Push sticks into salmon. Spray with olive oil.

5.Cook salmon, skin side down, 2-3 minutes, until crisp. Turn; cook a further 2 minutes.

6.Serve salmon on a bed of noodles, sprinkled with nuts and seeds. Accompany with remaining cucumber salsa.

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Ingredients

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