Salmon Noodle Wraps

Tender salmon fillets baked in parchment parcels on a bed of rice noodles, spring onions, and petit pois. A light yet satisfying dish that steams beautifully in its own parcel.

Ingredients

• Salmon

  ⚖ 300 g 2 pcs
  kcal/г%DV

  Calories

  42621%

  Protein

  59.4118%

  Total Fat

  19.024%

  Carbohydrates

  0.00%
• Rice Noodles

  ⚖ 100 g 💧 90.9 ml 🥄 6⅛ tbsp
  kcal/г%DV

  Calories

  1085%

  Protein

  1.83%

  Total Fat

  0.20%

  Carbohydrates

  24.08%
• Chilli

  ⚖ 85 g 🌶️ 1.89 pcs
  kcal/г%DV

  Calories

  331%

  Protein

  1.63%

  Total Fat

  0.40%

  Carbohydrates

  7.52%
• Lime

  ⚖ 85 g 🍋 1¼ pcs
  kcal/г%DV

  Calories

  251%

  Protein

  0.61%

  Total Fat

  0.20%

  Carbohydrates

  8.93%
• Coriander

  ⚖ 85 g 3⅓ pcs
  kcal/г%DV

  Calories

  190%

  Protein

  1.83%

  Total Fat

  0.40%

  Carbohydrates

  3.11%
• Spring Onions

  ⚖ 45 g 🧅 3 pcs
  kcal/г%DV

  Calories

  140%

  Protein

  0.81%

  Total Fat

  0.10%

  Carbohydrates

  3.31%

Also in this recipe

• Petit Pois 50 g

Instructions

• Heat the oven to 200°C (fan 180°C / gas 6). Put 100g of rice noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 minutes until bendable but not too soft, then drain well. Return to the bowl with the sliced spring onions, 50g petit pois, salt, pepper, and one 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 300g salmon fillets on top. Slice the remaining butter and arrange it over the salmon. Bring the ends of the paper over the fish and fold them together to seal, then tuck the ends underneath so there are no gaps.
• Place the parcels on a baking sheet and bake for 15–20 minutes. Transfer the parcels to dinner plates and serve immediately.