in a medium bowl, combine all the ingrediens for the fish marinade. Cut the salmon into medium sized pieces and thread them onto skewers with Thai parsley leaves in between. Brush the fish with the marinade and set aside.
2
Make the yogurt dip by mixing the ingredients, and put it cold in the fridge while you make the salad. The cucumber is cut into thin slices lengthwise, and placed on a plate with coriander, spring onion and Thai basil.
3
Add a little oil to a pan, and fry the salmon skewers on medium heat for about 2 minutes on each side. Sprinkle with sesame seeds, place them on the salad and squeeze over some lime before serving.
