You need a large steamer for this one.

Boil the kettle.

Trim the tough ends off the broccoli stalks.

Place the salmon fillets skin side down on a board and slice through the flesh at 2cm intervals, stopping just before you hit the skin.

Pour 2cm of boiling kettle water into a large shallow pan on a high heat.

Place an oiled steamer on top and sit the salmon fillets at either side, skin side down, gently pushing each slice of salmon the opposite way to the next one, concertina-style, like in the picture.

Pile the broccoli in the middle, put the lid on and steam for 5 minutes, or until just cooked.

Meanwhile, in a heatproof bowl, cover the green teabag and noodles with boiling kettle water, stir gently and put aside.

Trim and finely slice the spring onions.

Finely slice the pickled ginger.

Drain the noodles (discarding the teabag).

Divide the broccoli and salmon between your plates, then spoon the teriyaki sauce over the salmon with a little pickled ginger juice.

Sprinkle over the spring onion and ginger, then serve with the noodles.