Chilli-glazed Salmon with Zoodles and Nectarine Salsa

1/3 cup soy sauce

1 tbsp Sriracha

1 tbsp lime juice

1 tsp grated fresh ginger

1/3 cup soy sauce

1 tsp grated fresh ginger

2 cloves minced garlic

500 g salmon fillet, skin on, cut into 4cm pieces

1 tbsp sesame oil

1/4 bunch coriander

1 lemon, cut into wedges

1 tbsp toasted sesame seeds

2 zucchini spiralized or julienned (for zucchini noodles)

2 stalks spring onion, finely sliced (for zucchini noodles)

1 tbsp ginger, grated (for zucchini noodles)

2 tbsp sesame oil (for zucchini noodles)

1/2 tsp chilli oil (optional) (for zucchini noodles)

1 tbsp tamari or soy sauce (for zucchini noodles)

2 tbsp apple cider vinegar (for zucchini noodles)

1 tsp honey (for zucchini noodles)

Salt to season (for zucchini noodles)

2 nectarines (for nectarine salsa)

1/3 cup soy sauce

1 tsp lime juice (for nectarine salsa)

1/2 medium red onion, diced (for nectarine salsa)

1/4 bunch coriander, chopped (for nectarine salsa)

1/3 cup soy sauce

1/4 bunch mint, chopped (for nectarine salsa)

Salt and pepper to taste (for nectarine salsa)