- Step 1
Combine the soy sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until sauce thickens slightly. Set aside for 15 mins to cool. Reserve 2 tablespoons of the sauce.
- Step 2
Place the salmon in a glass or ceramic dish. Pour over the remaining teriyaki sauce and place in the fridge for 30 mins to develop the flavours.
- Step 3
Meanwhile, cook the noodles in a large saucepan of boiling water for 2-3 mins or until tender. Add the snow peas and cook for 30 seconds or until bright green and tender-crisp. Refresh under cold running water. Drain well.
- Step 4
Preheat grill on medium-high. Line a tray with foil. Drain the salmon from the marinade and place on the lined tray. Cook under grill for 3 mins each side for medium, or until cooked to your liking. Set aside for 5 mins to rest.
- Step 5
Place the noodle mixture in a large bowl. Add the carrot, asparagus and coriander and toss to combine. Drizzle with reserved teriyaki sauce and sesame oil and toss to combine. Divide among serving plates. Top with salmon. Sprinkle with sesame seeds.