Marinate the salmon portions in teriyaki sauce for at least 20 minutes.
Heat a little vegetable oil in a non stick frying pan.
Gently coat the salmon with sesame seeds and fry until golden on both sides over high heat. Keep a watchful eye not to overcook the salmon, just sear.
Place on paper towel and set aside.
Heat a medium pot of oil until hot. Dip the avocado shards in flour, then egg and lastly a generous coating of panko breadcrumbs.
Fry until golden and place onto paper towel.
Use a julienne slicer and slice the cucumber down the length into thin strands (don’t slice the seed part) to resemble noodles.
Mix the dipping sauce ingredients together.
Gently slice the salmon into thin slices.
Place the cucumber noodles into serving bowls, top with a few slices of seared salmon and lots of fried avocado.
Garnish with sliced spring onion, chilli and coriander and serve with lime wedges and the dipping sauce.
And there you have it! Crispy creamy avocado, salty melt-in-your-mouth seared salmon, the freshness of the cucumber and the sweet heat of the dipping sauce.
Recipe reprinted with permission of BitsOfCarey. To see more recipes, click here.