1. To make the dressing, whisk together the orange juice, lime zest and juice, mirin, soy sauce, olive oil, chilli oil, grated chilli, garlic and salt. Set aside (you’ll have plenty - drizzle to taste).

2. To make the spring onion oil, place the sliced spring onions and chilli oil into a heat-proof bowl. Heat the neutral oil in a small pan until smoking, then carefully pour it over the spring onions — it will sizzle. Season with a pinch of salt and set aside.

3. To prepare the noodles, soak the vermicelli in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop them sticking together.

4. To prepare the vegetables, arrange the radish, carrot, cucumber, mung bean sprouts, mint and coriander so they’re ready to assemble.

5. To make the salmon, season the cubes generously with salt. Heat a drizzle of neutral oil in a large non-stick frying pan over high heat. Add the salmon in a single, spaced-out layer and cook for roughly 2 minutes without moving so they develop a deep golden crust. Flip and sear the other side for another 2 minutes. Drizzle the maple syrup over the salmon and toss gently for 1–2 minutes as it bubbles, reduces and glazes the fish into a rich, sweet crust. Remove from the heat immediately so the sugar doesn’t burn.

6. To assemble, divide the vermicelli between two bowls. Top with the prepared vegetables and herbs, then spoon over the maple salmon. Drizzle generously with the mandarin & mirin dressing, finish with a spoonful of spring onion oil, and scatter over the extra spring onions. Serve with lime wedges on the side.