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.