Vietnamese · seafood

Salmon noodle wraps

Name: Salmon noodle wraps
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 100g Rice Noodles; 3 sliced thinly Spring Onions; 50g Petit Pois; 85g Chilli; 85g Coriander; 85g Lime; 300g Salmon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Rice Noodles100 g
Spring Onions3
Petit Pois50 g
Chilli85 g
Coriander85 g
Lime85 g
Salmon300 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	278 kcal
Protein	18.3 g
Fat	10.5 g
of which saturates	2.3 g
Carbohydrate	26.6 g
of which sugars	2 g
Fibre	2.3 g
Salt	0.3 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
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 they are 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.
2
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 of the salmon. 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. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.