Batch Prepping / Curry Paste

Salmon Satay with Spicy Roasted Sunflower Seed Crunch

Serves 4


2-3 tbsp School of Wok’s Thai green curry paste recipe

approx. 700g wild salmon fillets, skin on, cut into 2-3inch chunky strip

16 bamboo skewers, soaked in water for 1 hour

lime wedges for garnish

Sunflower Seed Crunch

100g sunflower seeds, toasted

1 tsp paprika

1 tsp cumin powder

1 tsp sea salt

½ tsp chilli powder

The Paste

5 Thai shallots, finely diced

1 large red chilli

2 cloves garlic

1 stalk of lemongrass

The Satay Sauce

6 tbsp no-sugar-added crunchy peanut butter

2 tbsp tamarind concentrate

1 tbsp kecap manis (Indonesian sweet soy sauce)

1 tbsp freshly squeezed orange juice

100ml hot water


Place your curry paste into a large mixing bowl. Carefully slice salmon, taking care to pin bone and remove any scales from skin. Add the salmon strips into the bowl, stirring to coat in marinade and refrigerate for 15-20 minutes.

Whilst the salmon is marinating make the toasted sunflower seed crunch. In a dry frying pan over a medium high heat add in your sunflower seeds. Roast until seeds are fragrant and golden brown, sprinkling over your spices and salt, tossing once or twice to coat evenly, then remove into a small serving bowl and reserve for later.

To make the satay sauce, add all of ‘The Paste’ ingredients into a food processor (or finely chop then pound using a pestle and mortar) and blitz them until they form a smooth paste. In a saucepan over a high heat, fry the paste along with 1 tbsp vegetable oil for 5 minutes, until fragrant and starting to brown.

In a new bowl, mix all of ‘The Satay Sauce’ ingredients together well. Pour this sauce mixture into the saucepan with the paste and bring to a gentle simmer. Reduce by half before removing from heat and pouring into a serving bowl and set aside for later.

Once salmon is marinated prepare a grill (or a grill pan on the hob) over medium-high heat. Thread the salmon evenly onto bamboo skewers, taking care to ensure all salmon skin is on one side of the skewer. Grill skin-side-down until fish is opaque in the center, turning only towards the end of cooking - approx. 5 minutes skin-side down and a further minute skin-side up.

To serve: lay skewers on a serving plate, garnish with lime wedges and serve with satay sauce for dipping and sunflower seed crunch for texture.