If using wooden skewers, soak in water for at least 20 minutes to prevent from burning while cooking.
You can either cut salmon fillets into one inch cubes or slice the fillet lengthwise to get strips.
Place salmon in a bowl, add in the curry powder and avocado oil. Gentle mix until salmon is coated.
Thread the skewers into the salmon and marinate for about 10 min.
Heat a skillet or grill over medium-high heat with some avocado oil.
Cook the salmon skewers for 2-3 minutes on each side or until cooked to your liking.
Add the avocado oil to a sauce pan over medium heat. Then add in the red curry paste and saute for 1-2 minutes or until fragrant.
Add in the coconut milk, cashew butter, crushed cashews, fish sauce, and apple cider.
Cook sauce for an additional 2-3 minutes. Best served warm.
In a bowl, mix the white vinegar, apple cider, and kosher salt until salt has dissolved.
Add in the cucumbers, shallots, and red bell peppers. Let sit for about 5 minutes and then serve.