Method

• 1.
  Combine ponzu and mirin in a large shallow bowl. Add salmon and turn to coat. Set aside.
• 2.
  Microwave asparagus on high or steam until just tender.
• 3.
  Cook soba noodles according to packet directions. Drain, rinse under hot water and drain again. Toss noodles with asparagus, shallots, ginger, sesame oil and watercress in a large bowl.
• 4.
  Heat vegetable oil in a large frypan over medium-high heat. Remove salmon from marinade, reserving marinade. Cook salmon, skin-side down for 2 minutes. Turn and cook for a further 2 minutes or until cooked to your liking. Transfer to a plate and cover to keep warm.
• 5.
  Reduce heat to medium-low. Add reserved marinade, bring to a boil and cook, stirring occasionally, for 1-2 minutes until slightly thickened.
• 6.
  Divide noodle mixture between serving plates, top with salmon and drizzle with sauce. Serve with lime wedges.