Salmon Noodle Wraps
Salmon, noodles and herbs rolled fresh with lime — a cool, zingy handheld meal.
- Total
- 35 min
- Serves
- 4
Fresh and light Vietnamese-style wraps: rice noodles, flaked salmon, peas, chilli and coriander rolled up and brightened with lime. They're a cool, handheld meal that needs no cooking beyond the salmon — perfect for warm days. The fresh herbs and lime keep every bite zingy against the rich fish.
Ingredients
- 100g Rice Noodles
- 3 sliced thinly Spring Onions
- 50g Petit Pois
- 85g Chilli
- 85g Coriander
- 85g Lime
- 300g Salmon
Instructions
- Heat 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 mins, 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. 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 top.
- Bring the ends of the paper over the fish, fold to seal, then tuck the ends underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins.
- Transfer to dinner plates and serve without delay.
Nutrition (per serving)
- Calories
- 400
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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