Succulent crispy-skinned salmon is a great choice with our crunchy noodle salad and wasabi dressing.
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.
Ingredients
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1 teaspoon rock salt
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2 teaspoons finely grated lime rind
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4 (about 170g each) salmon fillets
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Olive oil, to grease
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1 x 150g pkt baby spinach leaves
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2 ripe avocados, halved, stones removed, peeled, coarsely chopped
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1 red capsicum, halved, deseeded, thinly sliced
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1/2 red onion, halved, thinly sliced
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45g (1/4 cup) drained pickled ginger
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1 green shallot, end trimmed, thinly sliced diagonally
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1/2 cup fresh coriander leaves
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1 x 100g pkt fried noodles or crunchy noodles (Chang’s brand)
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Freshly ground black pepper
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Lime wedges, to serve
Wasabi dressing
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125g (1/2 cup) good-quality whole-egg mayonnaise
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1 1/2 tablespoons olive oil
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3 teaspoons wasabi paste
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3 teaspoons soy sauce
Method
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Step 1
Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
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Step 2
Preheat a barbecue or chargrill pan on high. Brush salmon with oil. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
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Step 3
To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
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Step 4
Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
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Step 5
Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.