Salmon and pickled ginger salad

Ingredients

• 100 gram rice vermicelli
• 800 gram salmon fillets, skin on
• 3 shallots (75g), sliced thinly
• 1 cup fresh coriander leaves(cilantro), loosely packed
• 2 tablespoon drained pickled ginger in syrup, sliced finely
• 1 tablespoon pickled ginger syrup
• dressing
• 1 tablespoon sesame seeds, toasted
• 2 tablespoon lemon juice
• 1 tablespoon light soy sauce
• 1 tablespoon kecap manis
• 2 teaspoon sesame oil
• 2 teaspoon olive oil