4 Tassal Tasmanian salmon portions, skin on
2 Tbsp olive oil
1 continental cucumber, thinly sliced lengthways
5 spring onions, sliced thinly
50g pickled pink ginger
1 carrot, shredded
1 cup hoisin sauce
4 wedges of lime, to serve
Preheat oven to 170˚C. Heat oil in a non-stick frying pan over a medium heat for 2 minutes and place the Tassal Tasmanian salmon portions into the pan skin side down. Cook for 2 minutes each side. Place the salmon on an oven tray and cook in the pre-heated oven for 5 - 7 minutes. Combine the cucumber, spring onions, ginger and shredded carrot together in a large bowl.
To Serve: Divide the salad evenly between 4 serving plates. Arrange the salmon decoratively over the salad and drizzle over the hoisin sauce. Serve garnished with wedges of lime.