Tree Top


Tropical Fruit-Glazed Salmon Satay



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



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.


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.