Sesame Crusted Salmon

Place the rice stick noodles in a large bowl and cover with boiling water. Cover and sit aside to stand for 8-10 minutes, or until completely softened. Drain, then refresh under cold water. Return to the pan and drizzle with olive oil to prevent sticking and set aside.

While the noodles are cooking, combine the soy sauce, garlic, ginger and rice wine vinegar in a small jug with a drizzle of olive oil and mix to combine. Set aside.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Spread the sesame seeds out on a medium plate. Drizzle the skin side of the salmon with olive oil then press down in the sesame seeds to coat. Cook the salmon, skin side down, for 4-5 minutes or until the skin is crisp and the sesame seeds are golden. Flip the salmon and cook for a further 3-4 minutes or until cooked through. Set aside on a plate and cover with foil to keep warm. TIP: using your spatula, press the skin side of the salmon down firmly onto the pan for the first 30 seconds of cooking time. This ensures an evenly cooked, flat skin.

Return the frying plan to a medium high heat with a drizzle of olive oil. Add the asian greens and spring onion (whites) and stir-fry for 1-2 minutes. Pour in half the dressing and stir-fry for a further minute, or until the bok choy is tender.