(Summer) Salmon Udon Bowl Recipe

For this month’s Grounded Kitchen at Home recipe, we’ve made a summer take on the Salmon Udon Bowl.

This version uses wholewheat udon noodles, baked salmon, seasonal mixed peppers, quick-pickle radish, scallions, fresh coriander, spicy sauce and cashew sesame crunch.

It brings together colour, texture and flavour in a way that feels satisfying and easy to enjoy.

Because nourishing food should still feel exciting to eat!

Your latest dinner obsession

salmon udon bowl, summer edition, recipe.

ingredients

serves 1

• 1 salmon fillet 

• 75g dry wholewheat udon noodles 

• ½ pack mixed peppers, sliced 

• 2 to 3 radishes, finely sliced 

• 1 to 2 scallions, whites and greens separated, finely sliced 

• small handful fresh coriander 

• lime wedge, to serve 

for the quick-pickle radish.

• 2 to 3 radishes, finely sliced 

• 1 tbsp white wine vinegar 

• pinch of salt 

• tiny pinch of sugar or small drizzle of honey, optional 

for the spicy sauce.

• 1 tbsp gochujang 

• 1 tbsp soy sauce 

• 1 tsp sesame oil 

• juice of ½ lime 

• 1 tsp honey or maple syrup 

• 1 small garlic clove, grated or finely chopped 

• splash of water, to loosen if needed 

for the cashew sesame crunch.

• 1 tbsp cashews, roughly chopped 

• 1 tbsp sesame seeds 

• pinch of chilli flakes or garlic granules, optional 

method.

1. Preheat the oven to 200°C fan and line a baking tray with baking paper or foil. 

2. First, make the quick-pickle radish. Add the finely sliced radishes to a small bowl or jar with the white wine vinegar, salt and a tiny pinch of sugar or drizzle of honey, if using. Stir and set aside. 

3. Make the spicy sauce by mixing the gochujang, soy sauce, sesame oil, lime juice, honey or maple syrup and grated garlic until smooth. Add a splash of water to loosen, if needed. 

4. Place the salmon fillet on the lined tray and spoon over a little of the sauce. Bake the salmon for 10 to 12 minutes, or until cooked through. 

5. While the salmon cooks, mix the chopped cashews and sesame seeds together to make the cashew sesame crunch. Add chilli flakes or garlic granules, if using. 

6. Cook the wholewheat udon noodles according to packet instructions, then drain. 

7. Add the sliced mixed peppers and scallion whites to a pan with a little oil. Cook for a few minutes until softened but still colourful. 

8. Add the remaining spicy sauce to the pan and let it bubble briefly. 

9. Add the drained noodles and toss everything together until coated in the sauce. 

10. Spoon the saucy noodles and peppers into a bowl. 

11. Top with the baked salmon, drained quick-pickle radish, scallion greens, coriander and cashew sesame crunch. 

12. Finish with a lime wedge and serve straight away.