Step 1 Gently toss salmon with teriyaki, honey and ginger in a non-metallic bowl. Set aside.
Step 2 Cook noodles according to packet instructions. Drain and place into a large bowl.
Step 3 Spray a large frying pan with oil and cook snow peas, carrot and zucchini over medium heat for 2–3 minutes. Toss with noodles, sweet chilli and soy sauces, chilli, lime juice and zest.
Step 4 Preheat grill. Cook salmon for 4–5 minutes each side, until cooked. Rest, then roughly chop.Add salmon to noodle salad.
Make it gluten free: Use gluten-free varieties of teriyaki marinade, sweet chilli sauce and soy sauce.
This recipe is not suitable for those following a low-sodium diet.