All for one: Salmon and avocado noodle bowl 

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All for one: Salmon and avocado noodle bowl

By Eleanor Maidment

Published: | Updated:


This is about as good as cooking for one gets: it’s quick, easy and feels like a treat.

TAKES 15 minutes

1 salmon fillet

1 tbsp soy sauce

1 tbsp mirin (or ½ tbsp balsamic vinegar)

1 tsp maple syrup

1 tsp toasted sesame oil

75g frozen edamame soy beans

1 nest fine dried egg noodles

½ small avocado, sliced

sliced spring onion and chilli flakes, to serve

  • Preheat the grill to high (about 270C) and place the salmon on a foil-lined baking tray skin-side down. Meanwhile, bring a large saucepan of water to the boil.
  • Make the dressing by mixing the soy sauce, mirin (or balsamic vinegar), maple syrup and ½ tsp sesame oil in a small bowl. Spoon 1 tsp of this dressing over the salmon and place under the grill for 6-7 minutes until just cooked through.
  • Add the edamame to the pan of boiling water and as soon it comes back up to simmer, add the noodles to simmer for 3 minutes. Drain using a sieve, then rinse under a warm tap to get rid of any excess starch from the noodles, shake dry thoroughly and toss with the remaining ½ tsp sesame oil.
  • Place the noodles and edamame in a shallow bowl and top with the avocado. Roughly break the salmon into chunks and arrange on top. Scatter with spring onions and chilli flakes and spoon over the remaining dressing to serve.

TIP This is a very adaptable recipe – you can use whatever veg you have lingering in your fridge. Broccoli and cucumber make a good alternative to edamame and avocado.