Tamari Salmon with Buckwheat Soba Salad

Cook the buckwheat noodles according to the packet instructions. Drain well and rinse under cold water to halt cooking.

Marinade: Whisk together all the marinade ingredients.

Cut each piece of salmon in half lengthwise and then each half into 3 roughly even pieces. Toss the salmon in the marinade. Leave in the fridge for 30 minutes. Remove 10 minutes before cooking.

Dressing: Combine the dressing ingredients and whisk until smooth.

Preheat the oven to 220°C.

Line an ovenproof dish with baking paper. Lay the pieces of salmon skin-side down. Bake for 7 minutes.

While the salmon is cooking, toss the noodles with the dressing and and all the vegetables.

Divide the salad between 4 bowls. Top each with 3 pieces of cooked salmon. Garnish with spring onion, sesame seeds and thinly sliced radish. Serve immediately. Serves 4.

Cook's note: Shelled edamame beans are available in the freezer section of the supermarket (near the peas). You’ll find 100% buckwheat soba at Japanese stores and fine food grocers. Check labels to ensure they don’t contain wheat.