For the Salmon:
Preheat the oven to 180°C and lightly grease a roasting pan with oil. Place the fish on the greased pan, skin side down and season well with smoked salt then rub the garlic and ginger onto the flesh of the fish.
Combine the chopped nuts, spring onions, peanut oil, lemon juice, fish sauce, sriracha and honey in a medium-sized jug. Scoop out the nuts and spring onions and spoon over the centre of the fish and then pour the remaining liquid over.
Bake in the oven for 15-18 minutes until the fish flakes easily – take care not to overcook the fish otherwise it will be dry.
For the Pasta Salad:
Bring the salted water to the boil and add the pasta. The lid should be half opened otherwise the water will spill over. Cook for 8 minutes until cooked but still al dente.
Once cooked, drain off the water and drizzle olive oil over the pasta to prevent it from sticking together.
Over a high heat, dry fry the cashews until lightly browned and toasted. Add the peanut oil and allow to infuse for a minute then add the garlic, ginger, red spring onions, sriracha, and tomato sauce and sauté for 3 minutes.
Add the drained cooked pasta and stir for a few minutes until well combined. Add the soy sauce and chicken stock and stir again. Cook for a few minutes until well combined.
Tip onto a large platter and top with the baked salmon with sriracha sauce and garnish with the watercress. It's great served warm or cold.
If you don’t have peanut oil you can use sesame oil but not the roasted variation as the flavour is too intense. Fish sauce has a distinct smell and taste that one can either like or dislike it, you could lessen the amount to one teaspoon if you fall into the latter group.
Black ink pasta also goes by squid ink pasta or squid ink noodles.
This pasta generally cooks a little quicker than the normal one, depending on which brand you’re using; so be careful not to overcook it.