220 g pad Thai noodles

400 g fresh salmon steaks, skinless

1 ½ tablespoons Garlic and Parsley

1-2 Avocados

Juice of 1 ½ lemons

1 tablespoon Dill

150 ml sour cream

2 tablespoons chives

½ red onion finely sliced

100 g mixed small leaf lettuce

Cracked salt and pepper

Cook noodles to the packet directions and drain.

Brush the salmon with oil and season with salt and black pepper.  Cook on a hot plate or a heavy non stick pan for about 2 minutes, until golden brown.   Turn and cook the other side and remove from the pan when the salmon is crisp on the surface, and still very pink inside.

Make a paste with the crushed garlic and parsley and 1-2 tablespoons oil and brush over the salmon.  Return to the hot pan for just a few seconds on each side, and then remove to a plate and set aside.

Peel the avocadoes, discard stones and cut flesh into cubes.

In a small bowl make a dressing of the lemon juice and dill, season with salt and pepper.  Spoon half over the avocado and toss gently to coat.

In another bowl combine the sour cream and chives and mix well.  Add the noodles and onion and use tongs to toss and coat them evenly.  Gently fold in the avocado.

Serve noodle and avocado salad over the lettuce, and finish with thick slices of the salmon.