Step 1

For ginger butter, place butter in bowl of an electric mixer fitted with a whisk attachment and whisk until light and fluffy. Reduce speed to low, add remaining ingredients, season to taste and whisk until combined. Place ¼ cup butter in a small saucepan over medium heat, stirring until melted (1-2 minutes). Brush salmon liberally with melted butter and season to taste.

Step 2

Heat a large frying pan over high heat. Add half butter and cook salmon skin-side down until skin is golden and crisp (3-4 minutes) turn and cook further until salmon is cooked to medium (3-4 minutes). Rest before serving (5 minutes).

Step 3

Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), refresh under cold running water, then drain well.

Step 4

Combine soba noodles, radishes, cabbage, cucumbers and ponzu in a bowl, toss well to combine and divide among serving bowls. Scatter over edamame, salmon roe and Ajishima Nori Furikake. Top with salmon and serve immediately with extra melted butter on the side.