Salmon noodle wraps

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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.

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.

Per serving

735 kcalories, protein 35g, carbohydrate 44g, fat 48 g, saturated fat 23g, fibre 1g, salt 0.48 g

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• Antonia

  31 March 2008

  Antonia rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

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

Per serving

735 kcalories, protein 35g, carbohydrate 44g, fat 48 g, saturated fat 23g, fibre 1g, salt 0.48 g

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