Chargrilled salmon with coriander pesto and rice noodle salad

Step 1

Place the noodles in a large heatproof bowl. Cover with plenty of boiling water and set aside for 5 minutes or until tender. Add the snow peas and set aside for 1 minute or until bright green and tender crisp. Refresh peas and noodles under cold running water. Drain well. Return to bowl and add the carrot, coriander, lime juice and sesame oil. Gently toss to combine. Season to taste with salt and pepper.

Step 2

Heat a barbecue or chargrill pan on high. Brush the salmon with the peanut oil and season with salt and pepper. Cook on chargrill for 3-4 minutes each side for medium, or until cooked to your liking. Transfer salmon to a plate and cover with foil to keep warm. Set aside for 5 minutes to rest.

Step 3

Divide the noodle salad evenly among serving dishes. Sprinkle with sesame seeds. Top with salmon and drizzle with coriander pesto. Serve immediately with lime wedges, if desired.