Cook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.
Carefully slice each of the salmon fillets lengthways into three. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust.
Place a large dry non-stick frying pan over a medium heat, and once hot, add the salmon sesame-side down. Leave for 2 to 3 minutes, or until golden, flip over to cook for just 1 more minute, then remove from the heat.
Peel the garlic and pound into a paste with a pinch of sea salt in a pestle and mortar, then muddle in the tahini, the remaining lime juice and a splash of water to make a wicked dressing.
Use a box grater to coarsely grate the cucumber, carrots and beets, keeping them in separate piles and dividing between two plates. Snip and divide up the cress, then divide up the noodles.
Halve, peel and destone the avocado and add one half to each plate, then pour the dressing into the wells and add a few drips of oil.
Lay the salmon alongside, then finely slice the chilli and scatter over with the coriander leaves. Toss everything together at the table and enjoy.