A few years ago Peter Gordon was a rising star on the London cooking scene. His food is always delicious!
Remove any bones from the salmon and place in a glass or ceramic baking dish. Mix together the ginger, star anise, soy sauce, sugar, and sesame oil and pour over the salmon. Leave it to marinate for 2 hours, turning it twice during that time.
Meanwhile, make the salads. Place the seaweed in a heatproof bowl and pour on enough hot water to cover. Leave for 30 minutes, then drain it and mix it with the cilantro leaves.
Place the cucumber in a separate bowl with the rice vinegar and sugar. Stir well and set aside.
To make the noodles, bring 2 quarts of water to the boil in a deep saucepan. Add the noodles, and stir gently. Bring back to a boil and add 1 cup of cold water to the pan. Again, bring it to a boil, and add another cup of cold water. When it comes to the boil again, test a noodle — it should be “al dente”. Drain the noodles in a colander, and gently run cold water over them, tossing carefully.
When they are cold, place them in a bowl and toss them with sesame oil, rice vinegar, scallions and salt.
When the fish is ready to cook, heat the oven to 425 degrees and place a ceramic heatproof dish in the oven to warm through. Brush the dish with a little sesame oil, then put in the salmon, skin side down, and pour the marinade over it. Place it in the top third of the oven and cook for just 8 minutes — salmon is best served medium to rare. Remove it from the oven and leave it to sit for a few minutes before you serve it.
Squeeze the excess liquid from the seaweed, cut into 1/2-inch strips if large, and add to the soba noodles. Place one eighth of the noodles onto eight plates. Place a piece of salmon on each plate of noodles drizzle over a tablespoon of the cooking juices. Pile the cucumber on top and pour over some of the cucumber juices.