Crispy Skin Salmon, Rainbow Salad And Wasabi Dressing - cooking recipe

Ingredients

1 teaspoon rock salt
2 teaspoons finely grated lime rind
4 (170 g) salmon fillets (2cm thick )
olive oil, to grease
1 (150 g) package 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
45 g drained pickled ginger
1 green shallot, end trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves
1 (100 g) package chang's brand crunchy fried Chinese noodles
fresh ground black pepper
lime wedge, to serve
125 g good-quality whole-egg mayonnaise
1 1/2 tablespoons olive oil
3 teaspoons wasabi paste
3 teaspoons soy sauce

Preparation

Place rock salt and lime rind in a mortar and pound with a pestle until finely crushed. Sprinkle salmon with salt mixture.
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.
To make wasabi dressing, combine the mayo, oil, wasabi and soy sauce in a bowl.
Place the spinach, avocado, capsicum, onion, ginger, shallot and coriander in a bowl. Add noodles and toss to combine.
Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.