Salmon Noodle Bowls with Chili-Yuzu Relish and Pickled Radishes

Ingredients

• Quick Pickled Radishes
• 2 tablespoons Japanese rice vinegar
• 2 teaspoons honey
• 5 ounces (150g) watermelon radish, peeled and thinly sliced
• Soy Dressing
• 2 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• Chili-Yuzu Relish
• 1 large jalapeño, seeded and finely chopped
• Pinch of flaky sea salt
• ¼ teaspoon concentrated yuzu juice (or mandarin or lime juice)
• Pinch of sugar (optional)
• Assembly
• 4 ounces (125g) dried thin Chinese egg noodles
• 2 teaspoons toasted sesame oil
• Two 4-ounce salmon fillets, skin removed
• ½ tablespoon soy sauce
• 1 avocado—peeled, halved and pitted
• 1 teaspoon black sesame seeds
• 1 scallion, finely shredded