Teriyaki-Glazed Salmon with Soba Noodle Salad

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil.
2. In a small pot, combine all teriyaki glaze ingredients and bring to the boil. Reduce heat and simmer for 1–2 minutes, until sauce has thickened slightly.
3. Cook noodles in pot of boiling water for about 2 minutes until just cooked (be careful not to overcook). Drain and run under cold water to stop the cooking. Set aside. Heat a dry fry-pan on medium heat and toast sesame seeds for 1–2 minutes, until fragrant. Remove and set aside.
4. Pat salmon dry, remove any remaining pin bones and cut into 2–3 pieces. Place, skin-side-down on oven tray. Brush with teriyaki glaze and bake for 6–8 minutes, for medium-rare. Brush salmon once during cooking with any remaining glaze, if desired.
5. Return same pan used to toast sesame seeds to a high heat. Add a drizzle of oil and broccoli and stir-fry for 2 minutes. Add edamame beans and cook a further 1 minute, or until just cooked.
6. Whisk all dressing ingredients together in a large bowl. Add spring onions, radishes, cooked soba noodles, broccoli, edamame beans and half the sesame seeds. Gently toss to combine. Sprinkle cooked salmon with remaining sesame seeds.
7. divide soba noodle salad between plates and top with teriyaki-glazed salmon. Garnish with remaining spring onion.