Sweet Chilli Salmon
4 Tassal Tasmanian salmon fillets, skin on
2 Tbsp olive oil
1 continental cucumber, sliced
5 spring onions, sliced thinly
2 tomatoes, diced
2 cups fresh pineapple, cut into thin wedges
1 cup coriander leaves
1 cup sweet chilli sauce
50g crispy fried noodles to serve
Wedges of lime, to serve
Heat the oil over a medium heat in a non-stick frying pan for 2 minutes and cook the salmon skin side down for 3 minutes. Turn and cook for a further 2 minutes. Combine the cucumber, spring onions, tomatoes, pineapple and coriander leaves in a large bowl and toss well.
To Serve: Divide the salad evenly between the individual serving plates and top with the cooked salmon portion. Drizzle over the sweet chilli sauce and serve garnished with crispy fried noodles and a wedge of lime.