Salmon noodle wraps — salmon baked in paper parcels over rice noodles, spring onions and peas, steamed until tender and fragrant. A clever, fuss-free and elegant dinner.
- 100g Rice Noodles
- 3 sliced thinly Spring Onions
- 50g Petit Pois
- 85g Chilli
- 85g Coriander
- 85g Lime
- 300g Salmon
Video
Preparation
- Heat the 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 minutes, until 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, and 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 salmon. Bring the ends of the paper over the fish, fold together to seal, then tuck the ends underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15–20 minutes. Transfer to dinner plates and serve without delay.
