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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.
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