1. Pour ½ cup Kikkoman Honey Soy Marinade into a flat dish. Place the fish skin side up in the marinade and set aside to marinate for 15 minutes, or longer if preferred.
2. Cook noodles in a medium pan of boiling water for 2-4 minutes according to instructions on the packet or until tender. Drain and rinse under cold water. Combine the noodles, cabbage, carrot, green onion, mint and ginger in a large bowl. In a small bowl, whisk 2 tablespoons Kikkoman Honey Soy Marinade, olive oil and pepper. Carefully toss through salad to mix.
3. Make the wasabi yoghurt: in a bowl combine the yoghurt, Kikkoman Honey Soy Marinade, wasabi and enough lime or lemon juice to preferred taste and consistency.
4. Preheat barbecue grill or char-grill over moderately high heat. Brush or spray the grill with oil. Place salmon, skin side down, and cook 2-4 minutes. Turn the fish over and add lime slices and cook fish a further 2-3 minutes (depending on thickness) until fish is almost cooked through. Drizzle salmon with the left over marinade and cook 10 seconds. Turn fish and repeat for the other side to caramelise. Remove fish and limes from heat. Place a slice of lime on each salmon (the whole slice is eaten with the fish).
5. Divide the noodle salad between serving plates. Top with salmon and serve with wasabi yoghurt and extra lime wedges.

Notes: Wasabi yoghurt could also be folded through the salad for a creamy salad dressing.

Download recipe here.