Lemon and chilli oil can be made by infusing overnight the zest of 1 lemon and a split jalapeno chilli in 1 litre of extra virgin olive oil. Season with little salt, pepper and a pinch of sugar. Remove the fillets from the fish. Season the underside lightly. Dust the skin side with a little flour. Heat a cast pan until evenly hot, add a slight swish of olive oil and fry the fish, skin side down until golden (2 or 3 minutes). Transfer to a baking dish and finish cooking in a pre heated hot oven for another 4 or 5 minutes. Leave in a warm place whilst you finish the rest of the dish. Prepare the salad ingredients: Wash rocket. Zest and juice the lime and mix with the sugar, finely chop the chilli, thinly slice the pear, cut chives, cucumber and sugar snaps. Thinly slice salmon. Lightly fry spring onions in a very little oil, add the cooked noodles, heat through and season carefully. Assemble salad adding only as much lime juice as you think it needs-it needs to be very fresh without being too acidic. Put noodles on the plate (to one side) and sit the fish on top. Arrange the salad to the side and drizzle the lemon and chilli oil around the two. Add a couple of long chives to the fish. Per serving: 24 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.