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

• 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

Method

• 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.