Pat dry with paper towels and scrape a sharp knife blade across the skin to remove any scales. Season the four fillets with salt and pepper. In large skillet, heat oil over high heat until a drop of water sizzles and pops. Reduce heat to medium high and place all fillets in hot skillet, skin-side down. Do not disturb for 4-5 min or until 80% cooked through – sides of fish will gradually become opaque from the bottom up, showing doneness. Turn salmon over and finish cooking for 30 sec. Remove fish from pan and set aside. Carefully discard hot oil and wipe pan with paper towel.
Add sesame oil over medium-high heat. Sear bok choy halves until softened; remove from pan and reserve. Sauté garlic, ginger, edamame and mushrooms until barely softened. Deglaze pan with mirin, tamari and vinegar. Reduce liquid slightly, approx. 30 sec. Add cooked soba noodles, tossing to combine, then divide among four bowls, topping with bok choy and salmon. Garnish with chilies, green onion, and gomasio. Serve immediately.
Delicious with ginger beer!
* To make this recipe gluten-free friendly, use gluten-free noodles.