SPONSORED POST: Salmon and California Avocado Peanut Noodles

Noodle bowls are popular in California for good reason: Noodles loaded up with some protein, fresh toppings, and a sauce transform into a tasty, complete meal that’s hard to beat. This noodle bowl starts with a creamy peanut sauce tossed with chewy udon noodles and cucumbers, and is topped with flaky baked salmon and cubes of locally grown California Avocado for a fresh and filling meal that’s full of flavor.

Why You’ll Love It

• It’s a complete meal with noodles, salmon, and vegetables.

• You can feel good about eating California Avocados, which are locally grown and sustainably farmed.

• You can eat it warm or at room temperature.

Key Ingredients in Salmon and California Avocado Peanut Noodles

• Salmon: Buy about 1 pound salmon fillets, and try to get pieces of even thickness so that they take about the same amount of time to bake.

• Udon: Use dried udon noodles, which boil up nice and chewy. If you can’t find udon, substitute spaghetti instead.

• California Avocado: 1 ripe but still firm fresh California Avocado, diced, tops the peanut noodles and gives bites of buttery, creamy flavor.

• Peanut butter: Creamy peanut butter is the flavorful base of the sauce, but you can use crunchy peanut butter instead if you want some added texture.

What Kind of Avocado Should I Buy?

For this recipe, you want a ripe but still firm avocado that will hold its shape when diced. Look for avocados with the “California” sticker: They’re grown in California where there’s plenty of sunshine and rich soil nurtured by growers who use environmentally friendly and sustainable practices. Their commitment to farming high-quality avocados means you can feel good about choosing California Avocados. The best avocados have California in them and are available spring through summer.

How to Make Salmon and California Avocado Peanut Noodles

1. Make the peanut sauce. Whisk peanut butter, ginger, garlic, lime juice, and some pantry ingredients together into a creamy sauce.

2. Bake the salmon and cook the noodles. Bake salmon fillets and boil udon noodles while the salmon is in the oven. If you don’t want to use the oven, sear the salmon on the stovetop instead.

3. Peel, rather than scoop, the avocado to get the most from your fruit. Halve, remove the seed, then carefully peel off the skin to reveal beautiful green avocado for dicing.

4. Finish the noodles and assemble. Toss the udon with the peanut sauce and cucumbers, then top with flaked salmon, diced California Avocado, and crunchy peanuts.

Salmon and California Avocado Peanut Noodles Recipe

They're chewy, crunchy, and loaded with flaky salmon and buttery California Avocado.

Prep time 25 minutes to 30 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Ingredients

For the peanut sauce:

• 1 to 2 medium limes

• 1 (1-inch) piece ginger

• 1 clove garlic

• 1/4 cup creamy peanut butter

• 1/4 cup hot water

• 2 tablespoons vegetable oil

• 2 tablespoons soy sauce

• 1 tablespoon plus 1 teaspoon packed light or dark brown sugar

• 1 teaspoon toasted sesame oil

• 1/2 to 1 teaspoon sambal or Asian chili-garlic paste

• 1/4 teaspoon kosher salt

For the noodles and toppings:

• 4 (4-ounce) or 3 (6-ounce) salmon fillets

• 1/2 teaspoon kosher salt

• 10 ounces dried udon noodles

• 1/3 medium English cucumber (about 4 ounces)

• 3 medium scallions

• 1 ripe, but firm large fresh California Avocado (6 to 8 ounces)

• 2 tablespoons roasted, salted peanuts

Instructions

1. Bring a large pot of water to a boil over medium-high heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a baking sheet with aluminum foil or parchment paper.

Make the peanut sauce:

1. Prepare the following, adding each to the same large bowl as you complete it: Juice 1 to 2 medium limes until you have 2 tablespoons. Peel and finely grate 1 (1-inch) piece ginger until you have 1 teaspoon. Finely grate 1 garlic clove.

2. Add 1/4 cup creamy peanut butter, 1/4 cup hot water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 1 tablespoon plus 1 teaspoon packed brown sugar, 1 teaspoon toasted sesame oil, 1/2 to 1 teaspoon sambal or Asian chili-garlic paste, and 1/4 teaspoon kosher salt. Whisk until smooth (it will look curdled in the beginning, but will eventually come back together). Reserve 2 tablespoons for drizzling on the salmon.

Make the noodles, salmon, and toppings:

1. Pat 3 or 4 salmon fillets dry with paper towels. Season all over with 1/2 teaspoon kosher salt. Place skin-side down on the baking sheet. Roast until the salmon is just cooked through (an instant-read thermometer inserted into the thickest part should register at least 145ºF), 10 to 15 minutes.

2. Meanwhile, add 10 ounces dried udon noodles to the boiling water and cook according to package directions until tender. Drain and rinse under cold water until cooled. Drain well, shaking off the excess water. Add to the bowl of dressing.

3. Cut 1/3 medium English cucumber into quarters lengthwise, then thinly slice crosswise (about 1 cup). Thinly slice 3 medium scallions (about 3/4 cup). Add the cucumber and about two-thirds of the scallions to the bowl of noodles and toss until combined. Divide between 4 bowls or plates.

4. Gently flake the salmon apart into large pieces with a fork (leave any skin behind) and divide between the bowls. Drizzle the reserved peanut sauce over the salmon. Halve, seed, peel, and dice 1 large California Avocado. Top the noodles with the avocado.

5. Coarsely chop 2 tablespoons roasted, salted peanuts. Sprinkle the remaining scallions and peanuts over the top.

Recipe Notes

Make ahead: The peanut sauce can be made up to 2 days ahead and refrigerated in an airtight container. Whisk before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.