Preheat the oven to 200°C (fan forced). Line a baking tray with baking paper and set aside.

Bring a large pot of water to a boil. Once boiling, add the soba noodles and cook until tender. Turn off the heat and strain the noodles.

Meanwhile, make the dressing by adding the soy sauce, honey, oyster sauce, minced ginger, minced garlic, lime juice and olive oil to a jar, place the lid on and shake vigorously to combine.

To a medium bowl, add the salmon steaks along with about 1/3 of the dressing. Toss to coat the salmon in the dressing. Place the salmon steaks onto the baking tray and into the oven to bake for 7 minutes. Remove from the oven and use a fork to break up into 3 cm chunks.

To assemble the salad, arrange the soba noodles, edamame, carrot, cucumber, cabbage and salmon on a serving platter. Drizzle with the remaining dressing, then top with mint leaves and cashews and serve.