Crispy Skin Salmon, Rainbow Salad And Wasabi Dressing

• 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

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.

rock salt, lime rind, salmon, olive oil, baby spinach leaves, avocados, red, red onion, ginger, green shallot, fresh coriander leaves, chinese noodles, fresh ground black pepper, lime, mayonnaise, olive oil, wasabi paste, soy sauce

Taken from www.food.com/recipe/crispy-skin-salmon-rainbow-salad-and-wasabi-dressing-341140 (may not work)