Salmon noodle bowls

This is also adaptable to whatever leftover vegetables you have lingering in the fridge; I’ll often pickle carrot or cucumber instead of radish and add a pile of steamed broccoli or edamame.

SERVES 2

PREPARATION TIME

25 minutes

COOKING TIME 15 minutes

125g dried fine egg noodles

2tsp toasted sesame oil

2 salmon fillets, skin removed

1/2tbsp soy sauce

1 avocado, peeled, halved and stoned

1tsp black sesame seeds

1 spring onion, finely shredded

For the quick pickled radish

2tbsp Japanese rice vinegar

2tsp runny 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 jalapeños (or any green chilli), seeded and finely chopped

Pinch of flaky sea salt

1/4tsp concentrated yuzu juice (or mandarin or lime juice)

Pinch of caster sugar (optional)

1 Toss all 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-yuzu relish, put the chopped jalapeño 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.) Transfer the relish to a bowl and mix in the yuzu juice, and sweeten it with the sugar if required. 4 Bring a large saucepan of salted water to the boil and drop in the egg noodles, simmer for 3min (or according to packet instructions), then drain and rinse under the cold tap. Shake, then toss with sesame oil. Spread out on paper towel to soak up any more excess water. 5 Preheat the grill to medium-high and line a baking sheet with kitchen foil. Put the salmon fillets on the lined tray, brush the tops with soy sauce and grill for 7-8min, or until cooked through.

6 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-yuzu relish. Spoon over the remaining dressing and scatter with sesame seeds and spring onion to serve.