2 teaspoons mild curry powder
2 teaspoons finely grated fresh ginger
2 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
4 x 150g skinless, boneless salmon fillets
2 x 315g packet Thai salad kit
Combine curry powder, ginger, garlic, soy and vinegar in a large bowl. Add salmon. Toss to coat.
Heat an oiled, large frying pan over a medium heat. Add salmon. Cook, turning occasionally for about 5 to 6 minutes, or until cooked to your liking. Remove.
Meanwhile, combine salad ingredients in a large bowl. Toss well.
Serve salmon with salad.
TIP! Salmon can be replaced with chicken breast fillets, for a change. Cooking time will vary. For a spicy flavour, replace curry powder with 1 tablespoon of your favourite curry paste.