Red Curry Salmon With Cashew Nuts

• 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

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

salmon, red curry, noodles, pop sticks, nuts, sesame seeds, cucumber salsa, cucumbers, cilantro, lime juice, long red chili peppers, fish sauce, sugar

Taken from recipes-plus.com/api/v2.0/recipes/25365 (may not work)