Ingredients
4 x 115g skinless salmon portions (460g packet)
2 tblsps Thai Seasoning Paste
1 tblsp soy sauce
Lime wedges and sliced red chilli, to serve (optional)
Pineapple Cucumber Salad
1/2 small pineapple, peeled, chopped
1 large Lebanese cucumber, halved lengthways, deseeded, thinly sliced
3 green spring onions, thinly sliced
1/3 cup coarsely chopped fresh coriander, plus extra leaves to serve
2 tblsps lime juice
1 tblsp fish sauce
1 tblsp caster sugar
Method
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Place salmon in a large bowl. Add combined paste and soy. Toss gently to coat.
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Heat an oiled barbecue grill/flat plate over medium heat. Add salmon. Cook for 3 minutes on each side, or until cooked to your liking.
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Meanwhile, to make the salad, combine pineapple, cucumber, onions, and coriander in a large bowl. Whisk juice, sauce, and sugar in a small jug until sugar is dissolved. Add to salad. Gently toss to combine.
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Serve salmon and salad with extra coriander leaves, chilli, and lime wedges.