Sesame seared salmon

Fixings 

150 g dark colored rice noodles 

2 limes 

2 x 100 g filets of salmon, skin on, scaled and stick boned, from economical sources 

4 teaspoon sesame seeds 

1 clove of garlic 

4 teaspoons tahini 

8cm bit of cucumber 

2 little carrots 

2 crude child beets 

1 punnet of cress 

1 ready avocado 

additional virgin olive oil 

½–1 new red stew 

2 sprigs of new coriander 

Strategy 

Cook the noodles as per the bundle guidelines, then deplete and hurl in a little press of lime juice. Deliberately cut each of the salmon filets lengthways into three. Disperse the sesame seeds over a board and press one side of the salmon cuts into the seeds to shape a hull. Put a huge dry non-stick griddle over a medium warmth, and once hot, include the salmon sesame side down. Leave for 2 to 3 minutes, or until brilliant, flip over to cook for only 1 more moment, then expel from the warmth. 

Peel the garlic and pound into a glue with a squeeze of ocean salt in a pestle and mortar, then tangle in the tahini, the rest of the lime juice and a sprinkle of water to make an insidious dressing. Utilize a case grater to coarsely grind the cucumber, carrots and beets, keeping them in particular heaps and separating between two plates. Clip and gap up the cress, then separation up the noodles. 

Split, peel and destone the avocado and add one half to each plate, then empty the dressing into the wells and include a couple trickles of oil. Lay the salmon nearby, then finely cut the bean stew and disperse over with the coriander clears out. Hurl everything together at the table and appreciate.