Salmon Noodle Wraps
In this recipe, tender salmon fillets are nestled atop a bed of rice noodles, along with spring onions and petits pois, all infused with a delightful Chilli, coriander & lime butter. Encased in baking paper parcels, the flavors meld together beautifully while baking in the oven, culminating in a delicious and elegant dish perfect for a special meal.
— Constant Cookbook
Ingredients
- 100g rice noodles
- 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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 735 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.48 milligram of sodium
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