Satay Salmon with Crunchy Cucumber & Herb Salad




2 x 200g salmon fillets, skin on

sea salt and freshly ground black pepper

coconut oil for frying (if using)

Satay sauce

1 tbsp coconut oil

½ brown onion, finely chopped

3 cloves garlic, finely chopped

1 long red chilli, finely chopped

2 tbsp red curry paste

1 tbsp coconut aminos or coconut nectar

3 tbsp peanut butter

270ml can coconut milk


2 continental cucumbers, peeled, seeds
     removed, thinly sliced

2 large handfuls fresh coriander leaves,
     roughly chopped

1 shallot, finely chopped

1 long red chilli, finely chopped

2 tbsp apple cider vinegar

1 tbsp coconut aminos or coconut nectar

1 tbsp sugar-free fish sauce

zest and juice of 1 lime

sea salt and freshly ground black pepper

3 tbsp chopped peanuts

3 tbsp shredded coconut

1 handful fresh coriander leaves



Ingredients provided by:


Preheat oven to 180°C and line a baking tray with baking paper. Place salmon on prepared baking tray, season well with salt and pepper and bake for 10–12 minutes, or until flesh is opaque and breaks apart into flakes when pressed with a fork. Cover with foil and set aside to rest. OR heat a frying pan with coconut oil and fry salmon, skin-side down, turn and cook through. Remove from pan and set aside.

Meanwhile, heat coconut oil in a saucepan over medium heat. Add onion, garlic and chilli and cook, stirring, for 1 minute. Add curry paste and stir for another minute until you start to smell a lovely aroma as the spices cook off. Add coconut aminos or nectar, peanut butter and coconut milk to pan and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 6–8 minutes, or until thickened and reduced.

To make the salad, toss cucumber, coriander, shallot and chilli together in a bowl. In a separate small bowl, whisk together apple cider vinegar, coconut aminos or nectar, fish sauce, lime zest and juice. Season dressing with salt and pepper to taste, then pour over salad ingredients and toss together well.

Transfer salmon to a serving platter, spoon over cucumber and herb salad and sprinkle with peanuts, shredded coconut and coriander leaves. Serve alongside the warm satay sauce.


Wine Match:  Waipara Hills Equinox Pinot Gris 2017