Salmon noodle bowl recipe

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Salmon noodle bowl recipe

Soy salmon, quick pickled radish and noodles make a fresh and satisfying meal. Once you get used to assembling all the separate components, it’s something that can be thrown together very quickly. It is also adaptable to whatever leftover vegetables you have lingering in the refrigerator: you could pickle carrot or cucumber instead of radish and add a pile of steamed broccoli or edamame. The chilli-yuzu relish (also known as yuzu kosho) is not strictly necessary but it does add a lovely extra flourish.

Ingredients

For the salmon and noodles
  • 125 g dried fine egg noodles
  • 2 tsp toasted sesame oil
  • 2 salmon fillets, skin removed
  • 0.5 tbsp soy sauce
  • 1 avocado, peeled, halved and stoned
  • 1 tsp black sesame seeds
  • 1 spring onion (scallion), finely shredded
  • 4.4 oz dried fine egg noodles
  • 2 tsp toasted sesame oil
  • 2 salmon fillets, skin removed
  • 0.5 tbsp soy sauce
  • 1 avocado, peeled, halved and stoned
  • 1 tsp black sesame seeds
  • 1 spring onion (scallion), finely shredded
  • 4.4 oz dried fine egg noodles
  • 2 tsp toasted sesame oil
  • 2 salmon fillets, skin removed
  • 0.5 tbsp soy sauce
  • 1 avocado, peeled, halved and stoned
  • 1 tsp black sesame seeds
  • 1 spring onion (scallion), finely shredded
For the quick pickled radish
  • 2 tbsp rice vinegar
  • 2 tsp runny honey
  • 150 g watermelon radish, peeled and thinly sliced
  • 2 tbsp rice vinegar
  • 2 tsp runny honey
  • 5.3 oz watermelon radish, peeled and thinly sliced
  • 2 tbsp rice vinegar
  • 2 tsp runny honey
  • 5.3 oz watermelon radish, peeled and thinly sliced
For the soy dressing
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp runny honey
  • 1 tsp grated fresh ginger root
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp runny honey
  • 1 tsp grated fresh ginger root
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp runny honey
  • 1 tsp grated fresh ginger root
For the chilli and yuzu relish
  • 1 large or 2 small jalapeños (or any green chilli), seeded and finely chopped
  • 1 pinch flaky sea salt
  • 0.2 tsp concentrated yuzu juice (or mandarin or lime juice)
  • 1 pinch caster sugar (optional)
  • 1 large or 2 small jalapeños (or any green chilli), seeded and finely chopped
  • 1 pinch flaky sea salt
  • 0.2 tsp concentrated yuzu juice (or mandarin or lime juice)
  • 1 pinch caster sugar (optional)
  • 1 large or 2 small jalapeños (or any green chilli), seeded and finely chopped
  • 1 pinch flaky sea salt
  • 0.2 tsp concentrated yuzu juice (or mandarin or lime juice)
  • 1 pinch caster sugar (optional)

Details

  • Cuisine: Californian
  • Recipe Type: Salmon
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. Toss all the pickled radish ingredients in a bowl. Set aside while you prepare everything else but keep tossing from time to time to coat.
  2. To make the soy dressing, mix all the ingredients together in a bowl. Set aside.
  3. To make the chilli and yuzu relish, place the chopped chilli on a chopping board. Sprinkle with a little flaky sea salt and, using the flat side of the blade of a chef’s knife, crush the salt into the chilli using a rolling motion. You may need to scrape it up into a pile every now and then, and chop it with the blade to help break down the skin. Alternatively, pound it in a pestle and mortar or blitz in a small food processor. 
  4. Transfer the relish to a bowl and mix in the yuzu juice, and sweeten it with the sugar if required.
  5. Bring a large saucepan of salted water to the boil and drop in the egg noodles, simmer for 3 minutes (or according to the packet instructions), then drain and rinse under the cold tap. Shake to drain then toss with the sesame oil. Spread out on paper towel to soak up any more excess water.
  6. Preheat the grill (broiler) to medium–high (240˚C/460˚F/gas mark 9) and line a baking sheet with kitchen foil.
  7. Place the salmon fillets on the lined tray, brush the tops with the soy sauce and grill for 7–8 minutes or until cooked through.
  8. Divide the noodles between 2 bowls and spoon over a little soy dressing. Arrange half an avocado and a good heap of pickled radish on each. Place a salmon fillet on each and top with the chilli and yuzu relish. Spoon over the remaining dressing and scatter with sesame seeds and spring onion to serve.

This recipe is from California: Living + Eating by Eleanor Maidment (Hardie Grant, £22). Photography by Nassima Rothacker.

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