Salmon noodle wraps
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7 Ingredients
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35 min total
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Serves Serves 2
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Easy
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Vietnamese
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Seafood
Recipe byThe ZestyPlate Kitchen
Salmon baked in paper parcels over rice noodles, spring onions and peas, steamed until tender and fragrant. A clever, elegant dinner.
Steaming salmon and buttery noodles together in a paper parcel keeps everything moist and traps all the flavour inside. The real pleasure comes at the table, when you open a parcel and the fragrant steam escapes. It is a fresh, light dinner that leaves almost nothing to wash up.
Jump to recipe
Prep 15 min
Cook 20 min
Total 35 min
Easy
Scale:
- 100g Rice Noodles
- 3 sliced thinly Spring Onions
- 50g Petit Pois
- 85g Chilli
- 85g Coriander
- 85g Lime
- 300g Salmon
Nutrition (per serving)
560
kcal
37g
Protein
55g
Carbs
21g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over just enough boiling water to cover. Leave for two minutes, until bendable but not soft, then drain well. Return them to the bowl with the spring onions, petit pois, salt, pepper and a third of the butter, and toss 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 lay it over the fish. Bring the ends of the paper up over the salmon, fold them together to seal, then tuck the ends underneath so there are no gaps. Set the parcels on a baking sheet and bake for fifteen to twenty minutes. Move to plates and serve straight away.
Tips from the ZestyPlate Kitchen
- Soak the noodles only until they bend, since they keep cooking inside the parcel.
- Seal each parcel firmly so the steam stays in and the salmon cooks through evenly.
- Resist overfilling, as the steam needs space to move around the fish.
- Take them to the table straight from the oven so everyone catches the burst of steam.
Frequently Asked Questions
Baking parchment is ideal, as it folds and seals easily. Just make sure the parcels are tightly closed so no steam leaks out.
After fifteen to twenty minutes it should flake easily and look opaque. Allow a couple of extra minutes for thicker fillets.
Yes. Thinly sliced peppers, mangetout or a handful of baby spinach all cook well alongside the noodles.
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