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Salmon noodle wraps

Salmon noodle wraps

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 2

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

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal735
fat48g
saturates23g
carbs44g
sugars1g
fibre1g
protein35g
low insalt0.48g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2007

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Overall rating

Rating: 4 out of 5.3 ratings
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