• 500 g salmon fillet, skin off bones removed
• 60 g All-Bran Original
• 1 tsp Thai red curry paste
• 3 tsp fish sauce
• 1 tsp sugar
• 2 tbsp cornflour
• 1 tbsp lime juice
• 4 tbsp fresh coriander (cilantro) chopped
• olive oil for frying

Salad:

• 2 handfuls mixed salad leaves
• 1 Lebanese cucumber cut into strips
• 1 carrot cut into strips or coarsely grated
• 6 snow peas thinly sliced
• ½ bunch fresh coriander (cilantro)
• ½ bunch fresh mint
• 2 tsp fish sauce
• 1 tbsp lime juice

To serve:

• sweet chilli sauce
• lime wedge