In a small bowl, whisk together the sesame oil, soy sauce and honey until well combined. Brush three-quarters of the marinade generously over the salmon, reserving the remaining marinade for basting during cooking. Allow the salmon to rest at room temperature while you prepare the broth.
3
In a medium saucepan, combine the stock, ginger, chilli and mushrooms. Bring to a gentle simmer over medium heat and cook for at least 15 minutes, allowing the flavours to infuse. Season with salt and pepper to taste.
4
Once the broth has been simmering for around 5 minutes, begin preparing the salmon. Heat the olive oil in a grill pan over medium heat.
5
Place the salmon skin-side down in the hot pan and cook, regularly basting with the reserved marinade to build flavour and achieve a beautiful glaze.
6
After 3–5 minutes, when the skin releases easily from the pan, carefully flip the salmon. Peel away the skin and return it to the pan to cook separately until crisp and golden. Continue cooking the salmon, turning occasionally and basting as needed, for a further 5–10 minutes, or until cooked to your preferred doneness. Remove from the pan and set aside.
7
Meanwhile, bring a saucepan of water to the boil. Add the soba noodles and cook for approximately 4 minutes, or according to packet instructions. Drain immediately, rinse under cold water and divide between two warmed serving bowls. If desired, add fresh or lightly cooked enoki mushrooms as a garnish.
8
Strain the broth to remove the ginger, chilli and mushrooms, then carefully ladle the hot broth over the noodles.
9
Top each bowl with the grilled salmon, crispy salmon skin and a generous scattering of microgreens. Serve immediately while hot.
10
TIP
For extra-crispy salmon skin, cook separately in an air fryer or oven until golden and crunchy before serving.
