Simple Salmon Noodle Bowls With Chili-Yuzu Relish + Pickled Veggies

These Salmon noodle bowls are the kind of no-fuss, good-for-you food we actually eat daily — the kind of dish that genuinely epitomizes modern California cuisine.

The recipe comes from a new cookbook by food writer, Eleanor Maidment — California Eating + Living—which channels the heart of our dear home base into the most delicious dishes, in the most visually-delightful way. Eleanor's salmon noodle bowls are just one of many whole-ingredient dishes we adore from the book's pages. Prep the individual components of this recipe in advance and enjoy all week...

I make this kind of dish at least once a week. Once you get used to assembling all the separate components, it’s something that can be thrown together very quickly. It is 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. The chilli-yuzu relish (also known as yuzu kosho) is not strictly necessary, but it does add a lovely extra flourish that I think is worth the trouble. This recipe serves two, but you can easily scale it up to serve more.

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