Red Curry Salmon With Cashew Nuts - cooking recipe

Ingredients

8 None salmon fillets, skin on (3-4 oz each)
1/4 cup red curry paste
1 pkg (10 oz) soba noodles
8 None flat pop sticks, soaked
1/2 cup chopped dry roasted cashew nuts
None None Toasted sesame seeds, to serve
None None FOR THE CUCUMBER SALSA
2 small cucumbers, seeded and finely chopped
1/2 bunch cilantro, leaves picked and stems finely chopped
1/4 cup lime juice
2 None long red chili peppers, seeded and finely chopped
1 tbsp fish sauce
2 tsp sugar

Preparation

Brush salmon fillets with curry paste to coat; refrigerate 1 hour.
For the cucumber salsa, combine all ingredients in a medium bowl. Cover and refrigerate 15 mins.
Meanwhile, cook noodles according to package directions. Drain well. Toss with 1/2 of the cucumber salsa.
Preheat the grill to medium-high. Push pop sticks into salmon. Spray with no stick cooking spray.
Grill salmon, skin-side down, 2-3 mins, until crisp. Turn; cook a further 2 mins.
Serve salmon on a bed of noodles. Sprinkle with cashew and sesame seeds. Serve with remaining cucumber salsa.