Step 1

Cut salmon fillet lengthwise in two even pieces.

Step 2

Combine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.

Step 3

Remove fish from brine, dry it completely and place on a rack. Put rack uncovered in the refrigerator for 12 hours.

Step 4

Using a stove-top smoker, smoke the salmon for about 8 minutes at a temperature in the range of 145-50 degrees. Allow salmon to cool completely.

Step 5

Prepare the soba noodles as directed on package. Rinse with cold water. Set aside.

Step 6

Whisk together lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add water to desired strength. Toss about half of the dressing with noodles.

Step 7

Divide tat soi leaves into bowls and mix with the dressed noodles.

Step 8

Either leave the salmon whole and set it atop the noodles or break it into bite-sized pieces on top of the salad.

Step 9

Drizzle the remaining dressing over the completed salad and serve immediately.