Thai Salmon with Pineapple Cucumber Salad Recipe
For a change, replace salmon with chicken breast schnitzel steaks. Cooking time may vary. We used Gourmet Garden Thai Seasoning Paste in this recipe.
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Cooking tools:
- Mixing bowl
- Barbecue grill
- Flat plate
- Pitcher
- Whisk
- Tongs
- Serving platter
- Serving bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
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
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