Ingredients

Assembly

• 90 g salmon satay
• 57 g Tropical Fruit Sauce
• 9 g peanuts, toasted, chopped
• 50 g cucumber salad

Cucumber Salad

• 60 g white vinegar
• 38 g granulated sugar
• 3 g salt
• 150 g English cucumber, sliced
• 29 g shallots, thinly sliced
• 92 g red grapes, halved
• 25 g mint leaves
• 25 g basil leaves

Salmon Satay

• 455 g salmon
• 5 g red curry paste
• 18 g fish sauce
• 1 g ground coriander
• 1 g ground cumin
• 2 g ginger, fresh grated
• 113 g Tropical Fruit Sauce (recipe below)

Tropical Fruit Sauce

• 250 g Tree Top Tropical Fruit Bar Base
• 120 g red wine vinegar
• 110 g brown sugar
• 14 g jalapeno, minced
• 8.50 g garlic, minced
• 8.50 g ginger, minced
• 3 g salt
• 2.70 g cornstarch
• 42 g water

Directions

Salmon Satay:

Thinly slice the salmon into 1-inch by 4-inch strips.

Mix the remaining ingredients and rub them into the salmon. Allow to marinate for 30 minutes.

Thread salmon onto skewers and grill for 1 to 2 minutes on each side.

Glaze with additional tropical fruit sauce if desired.

Tropical Fruit Sauce:

Simmer all ingredients, except cornstarch and water, together over medium- low heat for 20 minutes.

Whisk together the cornstarch and water and drizzle into the sauce while stirring

Boil for one minute then remove from heat to cool completely.

Cucumber Salad:

Whisk together the vinegar, sugar and salt to dissolve.

Before serving, toss the shallots, cucumbers and grapes with the dressing. Add the herbs and mix gently. Serve immediately.

Assembly:

Serve the satay skewers with the cucumber salad and passion fruit sauce for dipping. Sprinkle the satay with the peanuts.

Garnish plate with additional sliced tropical fruit if desired, such as mango, star fruit, papaya or pineapple.