Coat skin side of salmon fillets with sesame seeds. Heat enough oil to cover base of frypan on a medium-high heat. Cook salmon fillets, sesame seed side down, for 1 to 2 minutes until golden brown. Gently turn and cook other side for about 1 minute then remove. Slice while still warm into 1cm wide strips. In a bowl whisk together dressing ingredients. Meanwhile cook Udon noodles as per packet instructions. Add noodles, onion and mint leaves to the dressing and toss well. To serve, top with sliced salmon and avocado. Scatter over reserved mint leaves.

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