Salmon Noodle Wraps
Salmon and rice noodles baked in parchment parcels with spring onions, petit pois, and butter.
- 30 min
- 620 kcal
- Vietnamese
- Seafood
Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.
Ingredients
For 2 servings
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Steps
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Step 1:
Heat the oven to 200C/fan 180C/gas 6.
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Step 2:
Put the noodles in a bowl and pour over enough boiling water to just cover them.
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Step 3:
Leave for 2 minutes, until bendable but not too soft, then drain well.
2 min -
Step 4:
Return the noodles to the bowl with the spring onions, petit pois, salt, pepper, and one-third of the butter.
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Step 5:
Mix well until the butter has melted.
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Step 6:
Pile the noodles and vegetables onto two large squares of baking parchment, then place the salmon on top.
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Step 7:
Slice the remaining butter and arrange it over the salmon.
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Step 8:
Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends underneath so there are no gaps.
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Step 9:
Put the parcels on a baking sheet and bake for 15–20 minutes.
15–20 min -
Step 10:
Transfer to dinner plates and serve without delay.
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