There’s something about a bowl recipe that always has us coming back for more. Could it be the myriad toppings or is it the delivery? Whatever the case, these salmon noodle bowls with chili-yuzu relish and pickled radishes from Eleanor Maidment’s cookbook, California: Living + Eating, offer both.
“I make this kind of dish at least once a week,” Maidment writes. “Once you get used to assembling all the separate components, it’s something that can be thrown together very quickly. It’s also adaptable to whatever leftover vegetables you have lingering in the refrigerator: Often I’ll pickle carrot or cucumber instead of radish and add a pile of steamed broccoli or edamame.” Ooh, we love an adaptable bowl.
“The chili-yuzu relish (also known as yuzu kosho) adds a lovely extra flourish that I think is worth the trouble,” she continues. “And this recipe serves two, but you can easily scale it up to serve more.”
We can’t wait to dive in.
Recipe excerpted with permission from California: Living + Eating by Eleanor Maidment, published by Hardie Grant Books, May 2019.
Quick Pickled Radishes
2 tablespoons Japanese rice vinegar
2 teaspoons honey
5 ounces (150g) watermelon radish, peeled and thinly sliced
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
1 teaspoon grated fresh ginger
1 large jalapeño, seeded and finely chopped
Pinch of flaky sea salt
¼ teaspoon concentrated yuzu juice (or mandarin or lime juice)
Pinch of sugar (optional)
4 ounces (125g) dried thin Chinese egg noodles
2 teaspoons toasted sesame oil
Two 4-ounce salmon fillets, skin removed
½ tablespoon soy sauce
1 avocado—peeled, halved and pitted
1 teaspoon black sesame seeds
1 scallion, finely shredded
1. Make the Pickled Radishes: In a small bowl, toss together the rice vinegar, honey and watermelon radish. Set aside while you prepare everything else, but keep tossing from time to time to coat.
2. Make the Dressing: In a small bowl, mix together the soy sauce, rice vinegar, honey and ginger. Set aside.
3. Make the Chili-Yuzu Relish: Place the chopped jalapeño on a cutting board. Sprinkle with the flaky sea salt and, using the flat side of the blade of a chef’s knife, crush the salt into the chili 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, you can blitz in a small food processor.) Transfer the relish to a bowl, mix in the yuzu juice and sweeten it with the sugar if desired.
4. Make the Noodles and Salmon: Bring a large saucepan of salted water to a boil. Add the egg noodles and cook for 3 minutes (or according to the package instructions). Drain and rinse the noodles under cold water, then toss with the sesame oil.
5. Preheat the broiler to medium-high (or oven to 460˚F) and line a baking sheet with aluminum foil. Place the salmon fillets on the sheet, brush the tops with the soy sauce and broil until cooked through, 7 to 8 minutes.
6. Divide the noodles between two bowls and top each with some of the soy dressing, an avocado half, pickled radishes, a salmon fillet and chili-yuzu relish. Finish with the remaining dressing, sesame and scallion.