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PREPARATION
1. Coat mushrooms, beans and asparagus in olive oil, season with salt and pepper. Fry on a griddle or fry pan and set aside.
2. Pat dry and season salmon with salt and pepper. Fry skin side down in griddle or fry pan until fish is 2/3 cooked. Turn over and continue cooking till cooked through.
3. Arrange vegetables, cucumber in a platter. Tear fish into large pieces and arrange over vegetables.
4. Drizzle Shallot Kaffir Lime Dressing or Roasted Sesame Garlic Dressing. Scatter sesame seeds, peanuts, spring onions, coriander and sliced chillies, with lime wedges.
