Salmon noodle wraps

Salmon noodle wraps

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
735
protein
35g
carbs
44g
fat
48g
saturates
23g
fibre
1g
sugar
1g
salt
0.48g

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

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Method

  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.
  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 from Good Food magazine, July 2007

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Comments

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antonia_l's picture
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This is really delicious - easy as pie and smells wonderful when you open the parcels. Easy to double for four too.

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