Rinse salmon, dab dry and place in a flat ovenproof dish. Mix soy sauce and chilli-chicken sauce and spread on the salmon. Switch on the oven grill on medium heat. Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil.
Meanwhile, for the pesto, wash and clean the radishes (put aside about half of the leaves) and chop them very finely with 1 tbsp. oil in a blender (you can also use a hand blender - but first chop the radishes coarsely) and take them out. Grate the cheese. Cut avocado in half, remove seeds and pulp. Blend with cheese, 3 tbsp. oil and half of the radish leaves in a hand blender. Stir in finely chopped radishes. Season to taste with salt and pepper.
Grill the salmon in the oven on the second rail from above for about 5 minutes. Cook pasta in boiling salted water according to package instructions for approx. 3 minutes until al dente. Drain, drain and mix with avocadopesto. Serve with salmon and rest of radish leaves.
Crunchy topping: Crushed nuts provide crunchy fun!