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Salmon & Spicy Pickled Cucumber Bowl with Peanut Rice Noodles

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Salmon & Spicy Pickled Cucumber Bowl with Peanut Rice Noodles

Salmon & Spicy Pickled Cucumber Bowl with Peanut Rice Noodles

When platters run out of options, bowls come to the rescue! This refreshing and flavorful bowl features tender marinated salmon, rice noodles tossed with crunchy peanuts, and the real star — a spicy, tangy pickled cucumber salad. Inspired by Haruki Murakami’s words: “It’s delicious. Simple, fresh, it smells like life. These cucumbers are truly good.”

Ingredients

For the Salmon Marinade:

  • 400g salmon fillet
  • 2 tbsp low-sodium soy sauce
  • 2 young green onions, sliced

Spicy Pickled Cucumbers:

  • 350g fresh cucumbers
  • 3 garlic cloves
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp spicy chili paste
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp oil (neutral)
  • 2 tsp toasted sesame oil

Peanut Rice Noodles:

  • 125g rice noodles
  • 1 tbsp low-sodium soy sauce
  • 1/2 tbsp oil
  • 50g peanuts
  • Salt & black pepper to taste

Instructions

1. Prepare the Pickled Cucumbers First
This allows them to marinate at least 30 minutes for full flavor.

  • Peel cucumbers partially, leaving some peel for texture. Slice into rounds or halves of rounds if large.
  • Pound garlic into a paste using a mortar and pestle. Add rice vinegar and mix well.
  • Stir in sugar, chili paste, soy sauce, and oils. Toss cucumbers thoroughly in this marinade.
  • Let sit for at least 30 minutes in the fridge, stirring occasionally.
  • Tip: This salad keeps well refrigerated for several hours and develops more flavor.

2. Prepare the Salmon

  • Remove bones by feeling with fingers and pulling them out with tweezers if needed. Remove skin and cut salmon into 2.5–3 cm cubes.
  • Toss with soy sauce and marinate for 15 minutes.

3. Cook the Rice Noodles

  • Bring salted water to boil in a large pot.
  • Add noodles, turn off heat, cover, and soak for 5 minutes. Stir once during soaking to prevent sticking.
  • Drain and rinse quickly with cold water to stop cooking.
  • Toss with soy sauce and oil.

4. Prepare Peanut Topping

  • Crush peanuts in a mortar and pestle. Season with freshly ground black pepper.
  • Mix 3/4 of the peanuts with noodles and taste for salt.

5. Cook the Salmon

  • Heat a large non-stick pan with a thin layer of oil.
  • Add salmon cubes spaced apart and sear 2–3 minutes per side until golden. Rotate to brown all sides evenly.
  • Turn off heat and let salmon rest in pan 2–3 minutes for gentle finish.
  • Tip: Use a large pan or cook in batches to avoid overcrowding.

6. Assemble Bowls

  • Divide peanut noodles evenly among 3 bowls. Sprinkle remaining peanuts on top.
  • Arrange seared salmon cubes alongside noodles.
  • Garnish with sliced green onions.
  • Spoon pickled cucumbers over noodles with some marinade for extra flavor.
  • Serve immediately.

💡 Tips & Tricks

  • Use fresh, high-quality salmon for best texture and flavor.
  • Adjust chili paste in cucumber salad to control spiciness.
  • For a vegan version, swap salmon with tofu or tempeh marinated and cooked similarly.
  • Toast peanuts beforehand for enhanced crunch and flavor.
  • Leftover pickled cucumbers are great as a side salad or sandwich topping.

Final Thoughts

This vibrant bowl is a perfect balance of textures and flavors: savory salmon, crunchy peanuts, refreshing and spicy cucumbers, all tied together with fragrant rice noodles. It’s light yet satisfying, quick to prepare, and ideal for a healthy lunch or dinner. Give your taste buds a trip to Asia with this simple but impressive dish!