Easy salmon with Thai style salad

Dive into this easy salmon with Thai-style salad (RECIPE BELOW) – perfect for your Easter menu or as a tasty weeknight meal.

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EASY SALMON WITH THAI-STYLE SALAD
Serves 4 Prep 15 mins (+ 5 mins resting time) Cooking 10 mins

¼ cup (60ml) lime juice
1 tbs light soy sauce
1 tbs caster sugar
1 long red chilli, seeded, finely chopped (optional)
5cm-piece ginger, peeled,
cut into matchsticks
1 garlic clove, crushed
4 (about 120g each) skinless salmon fillets
2 Lebanese cucumbers,
peeled into ribbons
1 red onion, thinly sliced
200g Perino tomatoes, halved
½ cup (75g) cashews, toasted,
coarsely chopped
1 cup mint leaves
1 cup coriander leaves

1. Place lime juice, soy sauce, sugar, chilli, if using, ginger and garlic in a small bowl. Stir until sugar dissolves.
2. Heat a barbecue grill or chargrill on medium-high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Set aside for 5 mins to rest.
3. Combine cucumber, onion, tomato, cashew, mint and coriander in a large bowl. Drizzle with 2 tbs of the sauce mixture and toss to combine. Divide among serving plates. Top with salmon. Drizzle with remaining sauce mixture.

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