Pre heat oven to 170 degrees C
Roughly chop apples and combine with Korean chilli flakes and paste, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.
If using whole salmon, cut across the back of the salmon in 5cm increments. Only as far as the backbone and liberally cover the salmon with ¾ of the Korean BBQ sauce (reserve to serve) repeat for salmon sides.
Place onto a greaseproof paper lined baking tray and bake for 40 minutes for whole fish or 20 minutes for sides N/B the cooking time may vary depending on the size of the fish, efficiency of your oven etc
For the pickled zuchini - Combine the white balsamic vinegar, turmeric, water, garlic, mustard seeds and diced red onion in a large pot and bring to the boil. Reduce to a simmer and cook for 10 minutes. Let cool.
Meanwhile wash and peel the zucchini using a speed peeler or vegetable cutter to create large thick ribbons and Strain the pickling liquid over the zucchini. Cover and cool.
Wumu Noodle Cake - Bring a large pot of water to the boil and add Wumu noodles and cook for 5-6 minutes or until al dente and then strain under cool water.
Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.
Cover with grease proof paper and press down with another tray and refrigerate for approx. 2 hrs. when cold and set, turn out onto a chopping board and cut into desired shape.
Place the noodle cake into a large fry pan with a little ghee and fry on high for 10 minutes turning as you go. Then plate alongside your Korean Bbq glazed salmon. Enjoy