Wasabi Avocado And Noodle Salad With Sesame-coated Salmon

Wasabi isn't just an accompaniment to sushi.

It also adds great flavour to dressings.
SERVES 2
TAKES 25 minutes
2 salmon fillets
1-2 tbsp Japanese kewpie mayonnaise (see tip)
4 tbsp mixed black and cach lam banh lanh white sesame seeds
125g dried green tea noodles (see tip)
2 spring onions, finely sliced on the diagonal
1 ripe avocado
FOR THE DRESSING
1 tsp wasabi paste (or ½ tsp for flavour but no heat!)
zest and juice of 1 lime
1 spring onion, cách làm bánh thông dụng roughly chopped
½ small bunch of coriander, 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 day lam banh mi roll each fillet in the seeds to thoroughly coat the skinless sides, 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 serve with the noodles, topping them with the sesame‑coated salmon and a sprinkling of coriander.TIP You can use regular mayo and soba noodles if you prefer.
For cách làm bánh nướng a veggie version, use sweet potato ‘steaks' instead of salmon.
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