Salmon noodle wraps
Seafood · Vietnamese classic.
Ingredients
- 100g Rice Noodles
- 3 sliced thinly Spring Onions
- 50g Petit Pois
- 85g Chilli
- 85g Coriander
- 85g Lime
- 300g Salmon
Method
- Bring to a boil — Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them.
- Drain — Leave for 2 mins, until they are bendable, but not too soft, then drain well.
- Continue cooking — Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter.
- Mix together — 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.
- Continue cooking — Slice the remaining butter and arrange over the top of the salmon.
- Continue cooking — 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.
- Bake — Put the parcels on a baking sheet and bake for 15-20 mins.
- Serve — Transfer to dinner plates and serve without delay.