Wasabi Avocado And Noodle Salad With Sesame-coated Salmon

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Wasabi isn't just an accompaniment to sushi.

It also adds great flavour to dressings.
TAKES 25 minutes
2 salmon fillets
1-2 tbsp Japanese kewpie mayonnaise (see tip)
4 tbsp mixed black and white sesame seeds
125g dried green tea noodles (see tip)
2 spring onions, finely sliced on the diagonal
1 ripe avocado
1 tsp wasabi paste (or ½ tsp for flavour but no heat!)
zest and juice of 1 lime
1 spring onion, roughly chopped
½ small bunch of coriander, dạy làm bánh trung thu plus extra to serve
1 tbsp water
1 tbsp sunflower oil
Preheat the oven to 220C/ 200C fan/gas 7.

Brush the fish all over with the mayonnaise - but skip the skin side. Tip the sesame seeds on to a plate and roll each fillet in the seeds to thoroughly coat the skinless sides, dạy làm bánh thông dụng then place on a baking tray skin-side down.Soak the noodles in a bowl of boiling water to soften.Put the baking tray in the oven and bake the salmon for 8 minutes until just cooked.Put the dressing ingredients in a food processor and whiz to a pesto-like dressing.Rinse the noodles with cold water, drain and pat dry.

Put them in a bowl with the dressing. Add the spring onions and toss.Slice the avocado and dạy làm bánh mì serve with the noodles, topping them with the sesame‑coated salmon and dạy làm bánh nướng a sprinkling of coriander.TIP You can use regular mayo and soba noodles if you prefer.
For a veggie version, use sweet potato ‘steaks' instead of salmon.
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