First make the marinade for the Norwegian salmon.
In a medium mixing bowl mix together the lime zest and juice, the tamari soy sauce, sweet chilli sauce, wasabi, garlic and ginger.
Add the Norwegian salmon fillets and toss the fillets in the marinade so that each fillet is completely coated. Cover with cling film or pop the Norwegian salmon along with the marinade into a seal-able plastic food bag and refrigerate for 30-45 minutes.
When you’re ready to start assembling the dish preheat the oven to 180 C degrees and remove the Norwegian salmon from the fridge.
Place the four fillets in an ovenproof dish and drizzle the marinade on top.
Roast in the oven for 15 minutes, or until the Norwegian salmon looks opaque and cooked through. If the fillets are chunky they may need a few more minutes in the oven.
If you like a slight char on the top of the Norwegian salmon you can put the cooked fillets under a hot grill after 10 minutes roasting in the oven to slightly caramelize the top of the fish but this isn't essential.
Meanwhile prepare the vegetables. Snap off the woody ends of the asparagus and slice them into thumb-length pieces.
If the asparagus is very thick you may want to parboil them for 1 minute before adding to the stir-fry.
If not, just use them raw.
Chop the shiitake mushrooms into 5 mm slices and cook/soak the rice noodles according to the packet instructions.
To assemble the dish stir-fry the mushrooms in a wok with couple of tablespoons of oil over a high heat, constantly stirring the mushrooms so they brown on the outside but don’t burn.
After a couple of minutes of cooking the mushrooms add the tamari and sweet chilli sauces, then the asparagus and the rice noodles.
Keep stirring to distribute the flavour of the sauces throughout the noodles and taste for seasoning.
Finish by adding the juice and zest of the lime along with the spring onions then serve on four plates or bowls with the Norwegian salmon on top.
Sprinkle sesame seeds over the four dishes and serve warm.