Ponzu Soba Salad With Crispy Salmon & Pickles

Bring a pot of salted water to the boil over a medium-high heat.

Pat dry the salmon fillets with kitchen paper, then sprinkle with salt all over. Set aside on a plate.

Thinly slice the chilli and add to a small bowl with the vinegar and salt and set aside to pickle.

Peel and thinly slice the ginger and garlic. Slice the spring onions, separating the whites and greens. Add the spring onion whites to a small bowl and set aside.

Dice the courgette into 1cm cubes. If using frozen peas, add to a bowl of room temperature water and set aside.

Combine all the mock ponzu ingredients into a small bowl.

Cook the soba noodles in the boiling water following packet instructions then drain and rinse very well. Shake off any excess water then return the noodles to the pan you cooked them in. Drizzle with sesame oil, then stir through the spring onion greens and a pinch of salt.

Drizzle some sesame oil on the salmon skins. Heat a glug of neutral oil in a frying pan set over a high heat. Place the salmon in the pan, skin side down. Turn the heat down to medium and cook for 2-3 mins. Then, flip over and cook for 30 seconds. Remove from the heat and set aside for now.

Into the same pan, add the ginger and garlic and cook for 1 min until fragrant. Add the diced courgettes and cook for about 5 mins until caramelised and slightly charred. Turn off the heat, squeeze in the juice of ½ the lemon, toss through the peas and season with a pinch of salt.

Pile the noodles into a serving bowl and top with the greens, some ponzu and the salmon. Scatter over the pickled chilli and some of the spicy vinegar.