Preheat oven to 400 F. Arrange salmon pieces on a parchment-lined baking sheet.

Whisk birch syrup, vinegar, sesame oil and soya sauce together in a small bowl. Brush one third of the marinade onto the salmon.

Bake for 4 minutes, remove from oven and brush with one-third of the marinade. Bake for another 4 to 5 minutes.

Remove salmon from oven and brush with the remaining marinade. Serve at room temperature or chilled, accompanied by noodle salad. Sprinkle with sesame seeds before serving.

Place the arame in a bowl and pour over about 1 cup of hot water. Let soak for 30 minutes, until it has swelled to triple the volume. Drain, reserving liquid for stock or miso soup.

Bring a small pot of water to boil over high heat. Add noodles, reduce heat to medium low, and simmer noodles, uncovered, until done, about 4 minutes. Drain and plunge into cold water. When cool, drain completely and place in a salad bowl.

Wash cucumber, cut off ends and cut in half lengthwise. Using a mandolin, if you have one, or a sharp knife, cut cucumber into thin slices. Add to the salad bowl.

If you’re using purple onion, cut lengthwise into thin slices with a mandolin or sharp knife. If you’re using spring onions, cut on the bias into thin slices. Add to the bowl.

Cut the half carrot in half lengthwise and then into pieces about 2 inches long. Cut each piece into matchsticks. Add to the bowl.

Peel mandarin, removing as much pith as you can. Cut into small chunks and add to the bowl. Pour the dressing over top, toss until thoroughly combined, sprinkle sesame seeds over top and toss again, adding salt as necessary.

Serve cold with a slice of salmon filet per person. Garnish with mandarin and cucumber slices and add a side of chili crisp or salsa macha for spice.