Salmon Satay Skewers w/ Napa Salad & Thai Cucumber Sauce

 Salmon Satay Skewers w/ Napa Salad

& Thai Cucumber Sauce

Here's another recipe at your request and will also be found in Summer Body Salads.  This is bold, flavorful and refreshing at the same time!  Enjoy!

P.S. Please don't be mad at me if your six pack comes back!

SALAD: Sliced Napa Cabbage, Red & Green Cabbage, Tomatoes, Bamboo Shoots, Snow Peas, 2 Red Peppers, 1 Large Onion, 1 Lime

SALMON MARINADE:

1/2 cup coconut milk (shake/stir before adding)
2 tbsp curry powder
4 garlic cloves minced or grated
1 tbs garlic powder
3/4 - 1 tsp salt
2 tbsp vinegar
2 tsp red curry paste
2 tsp galangal powder


 
THAI CUCUMBER SAUCE:  (Combine all ingredients and refrigerate until ready to eat.)

1/4 cup minced  cucumber (peeled and pitted)
1/4 cup crushed peanuts
1/8 cup minced onions
1/2 tbsp crushed red pepper
2 tbsp chopped cilantro
2 tbsp chopped basil
3/4-1 cup fish sauce vinaigrette
1 tbsp vinegar


Preheat oven to 350.  Then bake snow peas for 8 minutes.

Cube 1 1/2 to 2 lbs. of salmon and add to marinade.  If you're in a rush, you can grill this right away. But it's best if you leave this for one hour to a few hours to allow the salmon time to really soak in the spices.  While salmon is marinating,  prep your salad and sauce.

Preheat grill to medium and skewer salmon cubes alternating with cubes of red peppers and onions. Place skewers on greased grill and grill for about 3-5 minutes per side. 

Let the salmon sit for a couple of minutes before plating on top of salad. 

Garnish with extra cilantro, basil, crushed peanuts and lime wedges.  

Notes: 

Any type of rice will also taste great with this dish (brown, white or sticky).