Combine the miso paste, maple syrup, rice wine vinegar and oil in a medium bowl. Add the salmon pieces and stir to coat. Place a large frying pan over medium heat and cook salmon for about 3 minutes on each side (or to your liking). Remove from the pan and set aside.

Combine the ingredients in a jar or small jug. If the dressing is a little thick, add a little more water, drop by drop, until it’s the consistency of pouring cream.

Step 1

Meanwhile, bring a large pot of water to a gentle boil. Boil the noodles according to the packet instructions (about 3 minutes). Drain them immediately in a colander and rinse thoroughly with cold water to stop the cooking process, tossing gently, until they are completely cool. This removes excess starch and prevents the noodles from cooking further. Set aside.

Step 2

In a large bowl, combine the noodles, edamame, snow peas, avocado, spring onion, mint and sesame seeds and gently combine. Drizzle on half of the dressing and toss to coat.

Step 3

Divide the salad among four serving bowls, placing the salmon fillet on top, either as one piece or broken into smaller chunks. Drizzle a little of the remaining dressing into each bowl and squeeze over the lime juice.