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.