CRISPY SKIN SALMON, RAINBOW SALAD AND WASABI DRESSING

Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing image

Provided by lolalolalovecookie

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 685.3, Fat 44, SaturatedFat 6.5, Cholesterol 96.5, Sodium 736.5, Carbohydrate 36.1, Fiber 9.4, Sugar 4.8, Protein 40.4