Bring a medium sized pot of salted water to a boil.

Pat dry salmon fillets with kitchen paper, then sprinkle with salt all over especially on the skin, then set aside on a plate.

Slice chilli and add to a small bowl with vinegar and salt and set aside to pickle.

Peel and slice ginger, garlic, and slice spring onion whites, add to a small bowl and set aside.

Slice spring onion green tops and set aside.

Dice courgette into pea-sized cubes and set aside.

If using frozen peas, add to a bowl of room temperature water and set aside.

Combine all the ponzu ingredients into a small bowl.

Add soba noodles to boiling water and swirl immediately to prevent them from sticking together, boil for 5-6 minutes, or as instructed on the package, then drain and rinse very well, shake off any excess water and place back into the pan. Drizzle sesame oil, all the spring onion green tops and a pinch of salt.

Pat dry the salmon skin with kitchen paper and drizzle some oil on the salmon skin.

Bring a large pan to high heat, add 2 tbsp of neutral oil, then add salmon skin-side down, lay a piece of baking paper on top with a pan on top, for an even layer of crispy salmon skin. Turn the heat to medium and cook for 2-3 mins. Check to make sure it is not too hot. Flip over and cook for just 30 seconds then remove.

Into the same pan add all the aromatics for 1 minute then all the diced courgettes. Allow to caramelise and char for 5 mins. Turn off the heat and squeeze in the remaining half lemon juice, with a pinch of salt. Then add the peas and give it a toss, so they stay bright and green

Pile the noodles into a serving bowl, pour over the greens and a couple spoons of noodle sauce, add salmon fillet, pickled chilli and a bit of the vinegar.