2 x 500g packs Waitrose 1 Scottish prime salmon fillets
3 tbsp sweet white miso
1 tbsp mirin
1 tbsp Japanese rice vinegar
30g fresh root ginger, finely grated
For the udon noodles:
2 x 200g packs Clearspring Japanese udon noodles 400g frozen edamame shelled soybeans 4 tbsp sesame oil, plus extra to serve 3 lemons, zest, flesh segmented and chopped, plus wedges to serve 3 garlic cloves, crushed 1 tbsp light brown soft sugar 4 tbsp black or white sesame seeds, lightly toasted, plus extra to serve 3 tbsp tamari (or light soy sauce), plus extra to taste
1.Put the salmon on a large, foil-lined tray. Mix the miso, mirin, vinegar and ginger; spread over the fish. Leave for at least 20 minutes, preferably longer, in the fridge (up to 2 days). Preheat the grill to high (250 ̊C). Grill for 10-12 minutes, until the fish is just hot in the centre. Cool and chill.
2. For the noodles, boil the noodles in a pan for 4 minutes. Add the beans, bring back to the boil and cook for 3 minutes. Drain, run under the cold tap until cooled and drain again. Mix the remaining ingredients in a large bowl. Toss in the noodles and beans; add more tamari to taste, cover and chill.
3. Divide the noodles between bowls. Top with chunks of the salmon (discard the skin) more sesame seeds and a little sesame oil.