Barbequed Red Curry Salmon

15 mins active prep time, 4 servings

This dish features delicious fresh salmon from Richmond Oysters grilled with delicious zesty flavours. If you don't have a barbecue or grill at home, pan frying the salmon will work just fine.

Ingredients (included in delivery)

- 250g rice noodles
- 2 tbsp red curry paste
- 4 x 180g salmon fillets
- 2 Lebanese cucumbers, finely diced
- 2 tomatoes, finely diced
- ¼ cup fresh coriander, finely chopped, plus extra to
serve
- 1 red chilli, deseeded, finely chopped
- ¼ cup fresh lime juice

Ingredients (pantry items)

- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp caster sugar

What you'll need

olive oil, caster sugar, soy sauce

Instructions

1. Prepare noodles

Place rice noodles in a heat proof bowl. Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold water. Set aside.
2. Make the salsa

To make the salsa, combine cucumber, tomatoes, coriander and red chilli in a medium size bowl. Mix together the lime juice, soy sauce and caster sugar and stir until sugar dissolves. Pour over the salsa.
3. Cook salmon

Combine the red curry paste and olive oil in a small bowl. Preheat a barbeque grill plate or char-grill pan on high. Place salmon fillets on pan and brush with red curry mixture. Cook for 2-3 minutes, before turning. Brush the other side of the salmon fillet with the red curry mixture. Cook for a further 2 minutes.
4. Serve

Serve salmon on a bed of noodles and top with the salsa and fresh coriander
leaves.