Preheat oven to 375 degrees F (190 degrees C).
Peel and cut the Carrot (1.5 ounce) into matchsticks.
Bring four cups of water to a boil in a medium saucepan. Peel and finely chop Fresh Ginger (0.25 ounce) and set aside. Finely chop Garlic (1 clove) and set aside.
Remove the stem, pith and seeds from the Red Bell Pepper (1) and discard. Slice the bell pepper into half inch slices, and set aside.
Add the Soba Noodles (6 ounce) to the boiling water, and cook for 4 minutes.
Drain in a colander and rinse very well with cold water for 1 minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
Place the noodles in a large bowl and add the bell peppers, carrots and Edamame (1/2 cup). Mix to combine.
In a small saucepan over medium heat, add Tamari Soy Sauce (2 tablespoon), garlic, ginger, Sesame Oil (1/2 teaspoon) and Crushed Red Pepper Flakes (1/4 teaspoon).
Heat sauce for 2-3 minutes and then add the Butter (1 tablespoon). Remove from heat and add the sauce to the soba noodle mixture. Mix well to combine.
Pat dry Salmon Fillet (2) with the paper towels and season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Evenly coat only one side of the salmon with White Sesame Seeds (2 tablespoon) and set aside.
Heat Olive Oil (2 tablespoon) in a medium oven proof saute pan over medium high heat. When hot, add the salmon with the sesame seed side down. Sear for 1 minute. Do not turn fish.
Place in the oven for 6 minutes. Remove from the oven, turn the salmon over crust side up, and set aside for plating.
In the center of two bowls place the soba noodle salad. Top with salmon and drizzle with sauce. Serve immediately.