1.Heat oil in a large frying pan over high heat. Cook salmon for 4 minutes; turn, cook for a further 2 minutes or until just cooked but still pink in the centre.
2.Combine carrot, cucumber, snow pea sprouts, green onion and coriander leaves in a large bowl.
3.Make bang bang dressing.
4.Spray 1 rice paper round with oil; microwave on HIGH (100%) for 50 seconds or until puffed up and white. Repeat with remaining rice papers.
5.Flake salmon into large pieces, place in a bowl with the dressing; toss gently to combine. Place the carrot mixture on a platter; top with salmon.
6.Scatter bang bang salmon with sesame seeds; serve with rice paper crisps and lime wedges, if you like.
Bang bang dressing
7.Stir peppercorns, chilli and sesame seeds in a small frying pan over medium heat for 2 minutes or until seeds are golden. Cool. Grind with a spice grinder or mortar and pestle to a fine powder. Place in a screw-top jar with remaining ingredients; shake well to combine.
You can shred the carrot with a julienne peeler, mandoline or V-slicer. If you don’t have one you can coarsely grate the carrot instead. If you don’t have a microwave serve the salmon with steamed brown rice or quinoa instead of the rice paper crisps.