RED CURRY SALMON WITH CASHEW NUTS

Serves 4: Prep 20 mins, cook 5 mins

4 x 120g (4¼oz) salmon fillets 55g (2oz) red thai curry paste

For the salsa: 1 cucumber, deseeded and finely chopped ½ bunch coriander, stems finely chopped and leaves picked Juice 1 lime 2 red chillies, deseeded and finely chopped 1 tbsp fish sauce 2 tsp sugar 200g (7oz) rice noodles 25g (1oz) cashew nuts, toasted and chopped sesame seeds, toasted, to serve Lolly sticks or skewers olive oil spray

1. Brush salmon fillets with curry paste to coat and chill for 1 hour.

2. Combine all the salsa ingredients in a bowl and set aside for 15 mins. 3. Cook noodles as per the packet instructions. Drain well and toss through half of the salsa. 4. Pre-heat barbecue or grill to high. Push sticks or skewers into salmon, spray with olive oil and for 2-3 mins on each side. 5. Serve salmon on a bed of noodles, sprinkled with the cashew nuts and sesame seeds with the remaining salsa on the side. Per serving 552 cals, 4.5g sugar, 25g fat (4g sat fat)