Sprinkle the salmon with salt and pepper, heat the olive oil over a high heat in a frying pan and fry the salmon skin side down for 2-3 minutes then flip and cook for another minute.
Whisk together all the dressing ingredients and set aside.
Toss together the watercress, coriander, edamame, cucumber and avocado. Split between plates (or serve on a large platter) and top with the salmon and some pickled onions. Drizzle with the dressing and serve.
Nutrition information is an estimate and will vary depending on the exact ingredients used.