Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
4
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
- 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.
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