2 fillets salmon (skin on)
1 large courgette
1 large carrot
Handful coriander, chopped
1 tbsp yuzu
1 tsp soy sauce
1 tsp miso
1 tsp mirin
1 tsp cooking sake
1 tbsp coconut oil
Spiralize or grate the courgette and place in a colander. Sprinkle with salt and leave to drain for an hour. Spiralize or grate the carrot.
Heat the oven to 200C/180C fan/Gas 6
Heat an oven-proof frying pan and add the coconut oil.
Dry the salmon fillet on kitchen towel and place, skin-side down in the pan. Cook for a few minutes and then turn over.
Place the pan in the oven for 10-15 minutes to further cook the salmon.
Prepare two servings of the egg noodles as according to the packet instructions.
Mix the dressing ingredients together.
Rinse the courgette to get rid of the salt, and dry on a clean tea towel or kitchen paper.
Assemble the salad ingredients. Add the seeds and dressing and toss.
Place the noodles on the plate, surround with the salad, place the salmon fillets on top and serve.