Preheat your grill to maximum.

Dressing time. Grate the ginger into a small bowl, add the sriracha, zest and juice of 2 of the limes, stir.

Put the noodles into a large bowl, pour over boiling water and leave for 10-12 mins until just softened.

Lay the salmon fillets, skin side down onto the lined roasting tray. Season well with salt and pepper then spoon over half the sriracha. Whack under the grill for 6-8 mins.

Peel the cucumber into long ribbons then roughly chop the seedy core. Finely shred the white cabbage, halve the sugar snaps and roughly chop the herbs and nuts. Cut the remaining lime into wedges to serve.

Drain the noodles, rinse until cool then tip back into their bowl. Toss the noodles with a drizzle of neutral oil to stop them sticking together. Add the cucumber, cabbage, sugar snaps and most of the herbs and nuts to the bowl. Pour in most of the remaining dressing, mix together.

Plate up your salad. Flake the salmon over each one leaving the skin behind, then drizzle over the remaining dressing, scatter over the remaining nuts and herbs. Serve with the lime wedges.