Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing

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

Directions

1. 1

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

2. 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.

3. 3

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

4. 4

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

5. 5

   Divide the salad among serving plates. Top with salmon, drizzle with wasabi dressing and season with pepper. Serve with lime wedges, if desired.