Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing

This salad has everything - colour, texture, flavour and it tastes great! It's very popular, even with the kids. And the salad dressing has all the flavour of wasabi without the sting. The fish is simple and tasty and quick. I often serve this with a side of white rice. I entered this recipe in a national cooking contest for Australian Good Taste and was the finalist for my state. The magazine took the lovely photo...

• Ready In: 25 mins
• 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

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