• 500 g Skinless salmon fillet, 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 Chopped coriander
• Olive oil for frying

Salad:

• 2 Handfuls mixed lettuce leaves
• 1 Lebanese cucumber, cut into strips
• 1 Carrot cut into strips or coarsely grated
• 6 Snow peas thinly sliced
• Handful coriander and mint leaves
• 2 tsp Fish sauce
• 1 tbsp Lime juice

To serve:

• Sweet chilli sauce
• Lime wedges