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Salmon noodle bowls
Serves 2 Starters and mains
Ingredients
- 125g dried fine egg noodles
- 2tsp toasted sesame oil
- 2 salmon fillets, skin removed
- 1⁄2tbsp soy sauce
- 1 avocado, halved and stoned
- 1tsp black sesame seeds, to serve
- 1 spring onion, finely shredded, to serve
For the pickled radish
- 2tbsp Japanese rice vinegar
- 2tsp clear honey
- 150g watermelon radish, peeled and thinly sliced
For the soy dressing
- 2tbsp soy sauce
- 1tbsp Japanese rice vinegar
- 1tsp runny honey
- 1tsp grated fresh ginger root
For the chilli-yuzu relish
- 1 large or 2 small jalapeño chillies, seeded and finely chopped
- 1⁄4tsp concentrated yuzu juice (or mandarin or lime juice)
- pinch caster sugar (optional)
Method
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.
To make the soy dressing, mix all the ingredients together in a bowl. Set aside.
For the chilli-yuzu relish, place the chopped chilli on a chopping board. Sprinkle with sea salt flakes 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. Sweeten it with the sugar if required.
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 kitchen paper to soak up any more excess water.
Preheat the grill to medium-high and line a flat baking sheet with foil. Place the salmon fillets on the lined tray, brush with the soy sauce and grill for 7-8 minutes, or until cooked through.
Divide the noodles between 2 bowls, and spoon over a little soy dressing. Arrange half an avocado and a good heap of pickled radish to each bowl, then add the salmon fillets and top with the chilli-yuzu relish. Spoon over the remaining dressing. Scatter with sesame seeds and spring onion to serve.
Note: Yuzu is a Japanese citrus fruit with a flavour somewhere between a mandarin and a lime. They’re not easy to find fresh, but in Asian stores (and most large supermarkets) you can often find it sold concentrated in bottles. Yuzu really lifts the chilli relish here, though you can use a splash of lime or mandarin juice instead. Splash leftover yuzu into gin and tonics or chicken noodle soups.
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