TIP: For a change, replace salmon with chicken breast schnitzel steaks. Cooking time may vary. We used Gourmet Garden Thai Seasoning Paste in this recipe.

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

Place salmon in a large bowl. Add combined paste and soy. Toss gently to coat.

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.

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.

Serve salmon and salad with extra coriander leaves, chilli, and lime wedges.

New Idea team