1. Place mirin, soy sauce and pickled ginger in a small pan over a medium heat and cook for 5mins (reduce a little).
  2. Take off heat whisk in the peanut oil and set aside.
  3. Mix the sea salt and chilli flakes and set aside.(Chilli salt)
  4. Dry the Salmon skin with a paper towel, and then the score skin.
  5. Brush with peanut oil and sprinkle with a little salt.
  6. Heat a non-stick pan over a high heat.
  7. Cook the salmon for 3 minutes skin side down then turn over and cook for a further 3 minutes .
  8. Place the Salmon in a serving bowl, spoon over the dressing.
  9. Sprinkle with chilli salt and serve with the edamame beans, cucumber, watercress and fresh coriander.