California: salmon noodle bowl recipe
The Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission.
SERVES 2
Ingredients
*125 g dried fine egg noodles
*2 teaspoons toasted sesame oil
*2 salmon fillets, skin removed
*1/2 tablespoon soy sauce
*1 avocado, peeled, halved and stoned
*1 teaspoon black sesame seeds
*1 spring onion, finely shredded
Quick pickled radish
*2 tablespoons Japanese rice vinegar
*2 teaspoons runny honey
*150 g watermelon radish, peeled and thinly sliced
Soy dressing
*2 tablespoons soy sauce
*1 tablespoon Japanese rice vinegar
*1 teaspoon runny honey
*1 teaspoon grated fresh ginger root
Chilli-yuzu relish
*1 large or 2 small jalapeños (or any green chilli), seeded and finely chopped
*pinch of flaky sea salt
*1/4 teaspoon concentrated yuzu juice (or mandarin or lime juice)
*pinch of caster sugar (optional)
Method
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 bow. Set aside.
3. To make the chilli-yuzu relish, place the chopped chilli on a chopping board.
4. 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.) 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 to medium-high and line a baking sheet with kitchen foil. 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.
7. Divide the noodles between 2 bowls, and spoon over a little soy dressing.
8. Arrange half an avocado and a good heap of pickled radish on each. Place a salmon fillet on each and top with the chilli-yuzu relish.
9. Spoon over the remaining dressing and scatter with sesame seeds and spring onion to serve.
More from California:
California: Living + Eating by Eleanor Maidment (Hardie Grant, £22) Photography © Nassima Rothacker