Salmon noodle wraps
Just the thing for dinner à deux – fresh, light flavours and a gorgeous aroma
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
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, sugar 1g, salt 0.48 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4552/
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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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Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
All-in-one main course
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, sugar 1g, salt 0.48 g
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31 March 2008
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28 March 2010
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