Crispy skin salmon with wasabi dressing

Delicious Crispy skin salmon with wasabi dressing Recipe

Succulent crispy-skinned salmon is a great choice with our crunchy noodle salad and wasabi dressing.
Crispy skin salmon with wasabi dressing
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 1 teaspoon rock salt

  • 2 teaspoons finely grated lime rind

  • 4 (about 170g each) salmon fillets

  • Olive oil, to grease

  • 1 x 150g pkt baby spinach leaves

  • 2 ripe avocados, halved, stones removed, peeled, coarsely chopped

  • 1 red capsicum, halved, deseeded, thinly sliced

  • 1/2 red onion, halved, thinly sliced

  • 45g (1/4 cup) drained pickled ginger

  • 1 green shallot, end trimmed, thinly sliced diagonally

  • 1/2 cup fresh coriander leaves

  • 1 x 100g pkt fried noodles or crunchy noodles (Chang’s brand)

  • Freshly ground black pepper

  • Lime wedges, to serve

Wasabi dressing

  • 125g (1/2 cup) good-quality whole-egg mayonnaise

  • 1 1/2 tablespoons olive oil

  • 3 teaspoons wasabi paste

  • 3 teaspoons soy sauce


  • Step 1

    Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.

  • 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.

  • Step 3

    To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.

  • Step 4

    Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.

  • 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.

User Review
0 (0 votes)