1. Wash and pat dry the salmon, cut into small cubes. Mix the coconut milk, grated ginger, coriander, turmeric, salt, and cayenne pepper in a bowl until well combined. Add the salmon pieces and mix to coat evenly. Set aside for about 30 minutes to marinate.

2. For the peanut sauce add the coconut milk, peanut butter, brown sugar, and lime juice to a small saucepan and heat up until the sauce is hot and got slightly darker in color. Remove from the heat, season with the sriracha sauce. Add some water if the sauce seems too thick. Let cool down.

3. For the salad peel the carrots and julienne finely. Wash and dry the cucumber. Remove the seeds and julienne finely as well. Add both together with the bean sprouts to a large bowl and mix to combine. Soak the rice noodles in hot water as directed on the package (about 5 minutes), then rinse with cold water and drain. Add the drained noodles and some chopped cilantro to the bowl and mix everything.

4. For the dressing mix the rice wine vinegar with fish sauce, lime juice, sugar, sesame oil, and minced garlic. Season with salt, pepper, and some chili flakes. Pour over the veggies and rice noodles and mix to combine. Set aside.

5. Remove the salmon from the marinating sauce, let drip off a bit, and then thread the pieces onto wooden skewers. You can alternate the salmon with lemon slices if you like (optional). Heat up a non-stick pan with some vegetable oil. Fry the salmon from all sides until cooked but still a bit pink (and glossy) in the center. Serve with salad and peanut sauce.