Recipe(tried): Spiced-crusted salmon and noodle salad

Spiced-crusted Salmon and Noodle Salad
Serve 4

1/2 tsp wasabi paste
(or powder/freshly grated from a "Japanese horseradish"**NOT related to the horseradish)
1/3 cup Japanese soy sauce ( I like Yamasa the best.)
5 Tbsp mirin (see notes)
250g dried somen noodles
1 tsp sesame oil
1 tsp sansho powder (see notes)
1 Tnsp vegetable oil
3 salmon fillets (about 200g each), skin removed
4 spring onions, finely sliced on the diagonal
1/2 cup fresh coriander leaves
1 Lebanese cucumber, halved lengthways, thinly sliced

combine the wasabi with a little of the Japanese soy sauce to form a smooth paste.

Stir in the mirin, sugar and remaining soy sauce.
Cook the noodles in a large saucepan of boiling salted water for 2 minutes, or until tender. Drain and rinse in cold water. Transfer to a large bowl and toss with the sesame oil.

Combine the sansho, oil and 1/2 tsp salt and brush on both sides of the salmon. Heat a large frying pan over medium heat. Add the salmon and cook each side for 2-3 minutes, or until cooked to your liking. Remove from the pan and flake into large pieces with a fork.

Add the salmon, spring onion, coriander, cucumber and 1/2 the dressing to the noodles, then toss together. Place on a serving dish and drizzle with the remaining dressing.

Notes:
MIRIN is a Japanese sweetened cooking wine made from rice. It is used to add sweetness to sauces, grills and glazes.
SANSHO POWDER is a Japanese seasoning made from the dried and ground pod of the prickly ash. Because of its slightly hot, peppery lemon-like flavor, it should be used sparingly. Sansho powder is only available "ground" from most Asian stores or supermarkets.