Name: Salmon noodle wraps
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 100g rice noodle; 2-3 spring onion sliced; 50g fresh or frozen petits pois; 85g Chilli, coriander & lime butter (See 'Goes well with' below for the recipe); 2 x 150g salmon fillets

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Salmon noodle wraps

Salmon noodle wraps

Mary Cadogan

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Serves 2

More effort

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.3 ratingsRate

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Just the thing for dinner à deux – fresh, light flavours and a gorgeous aroma

Easily doubled

Easily halved

Freezable

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Flavoured butters

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

100g rice noodle
2-3 spring onion

sliced
50g fresh or frozen petits pois
85g Chilli, coriander & lime butter

(See 'Goes well with' below for the recipe)
2 x 150g salmon fillets

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Nutrition: per serving

kcal735
fat48g
saturates23g
carbs44g
sugars1g
fibre1g
protein35g
salt0.48g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 mins, until they are bendable, but not too soft, then drain well. Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter. Mix well until the butter has melted.
step 2

Pile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top. Slice the remaining butter and arrange over the top of the salmon. Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.

RECIPE TIPS

MORE WAYS TO USE...

Chilli, coriander & lime butter: Serve with freshly cooked corn on the cob. Quick-fry cooked rice in the butter. Spread over chicken kebabs after grilling.

Recipe from Good Food magazine, July 2007

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A star rating of 4 out of 5.3 ratings

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