Preheat the oven to 450°F (to roast salmon). Start prepping when the oven comes up to temperature! In Step 5, use this garlic guide to determine what garlic level you prefer (dbl each measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice green onions. Peel, then mince or grate garlic. Cut stems off green beans, if needed, then cut into 1-inch pieces.

Meanwhile, heat a small pan over medium-high heat. When hot, add black and white sesame seeds to the dry pan. Cook, stirring occasionally, until golden-brown and fragrant, 4-5 min. Transfer to a shallow dish and set aside to cool. Pat salmon dry with paper towel, then season with salt and pepper. Brush 1 tsp soy-mirin blend all over each salmon. Sprinkle tops and sides with sesame mixture, pressing to coat.

On a parchment-lined baking sheet, arrange salmon. Roast in middle of oven, until salmon is opaque in middle and cooked through, 8-10 min. (TIP: Cook to a min. internal temp of 70°C/158°F, as size may vary.**)

Meanwhile, to the boiling water, add soba noodles and green beans. Reduce to medium-low heat. Cook, until noodles are tender, 2-3 min. (TIP: Keep an eye on noodles, so they don't overcook!) Drain and rinse noodles and beans under cold running water. Set aside.

In a large bowl, whisk together mayo, sesame oil, remaining soy-mirin blend and 1/4 tsp garlic (dbl for 4 ppl) (NOTE: Refer to garlic guide in Start Strong). Add noodles, green beans and half the green onions. Gently toss together. Season with pepper.

Divide soba noodles between plates. Top with sesame salmon. Sprinkle over remaining green onions.