These salmon fingers have a fresh Thai flavour.

Ingredients

• 4 x 150 gram pieces salmon fillets, skin on
• 2 tblsp Thai red curry paste
• 2 tblsp lime juice
• 2 tblsp oil
• dash oil, preferably sesame

Coconut Sauce

• 1 cup coconut cream
• 1 tblsp Thai red curry paste
• 2 tomatoes, blanched, peeled, deseeded and chopped
• 2 tblsp chopped coriander

Method

1. Cut each salmon fillet crosswise into 2cm thick slices and secure each portion back together with 2 bamboo skewers.
2. Mix the Thai curry paste with the lime juice and oil and spread over the salmon pieces evenly and allow to marinate for 20 minutes.
3. Heat a dash oil (preferably sesame) in a non-stick frying pan and cook the salmon steaks quickly over a moderately hot heat until just cooked. Alternatively grill at 200°C for 10 minutes, turning once.
4. Serve on top of plenty of steamed vegetables like bok choy with the coconut sauce
5. Coconut sauce
6. Place all the ingredients into the pan once the salmon has been cooked and bring to the boil. Season with salt.