British · Dinner · Easy
Salmon Noodle Parcels
0.0 (0 ratings)- Total
- 35 min
- Prep
- 15 min
- Serves
- 2
- Calories
- 600
Salmon steams in parchment over rice noodles and peas, with chili-lime butter melting into the tender strands below.
Sealed parchment turns salmon noodle parcels into a small steam oven, keeping the fish moist while its juices season the noodles underneath. A little butter carries the lime and chili through the whole packet rather than pooling only on top.
Soften the noodles briefly before wrapping; they finish cooking in the parcel. Make the folds snug and leave a little space above the fish for steam to circulate.
Method
Heat the oven to 400°F (200°C). Pour boiling water over the rice noodles and soak for until flexible but still firm. Drain, leaving them slightly wet.
Mix the butter with chili, cilantro, lime zest and juice, salt and black pepper. Toss half through the noodles with the scallions and peas.
Divide the noodles between two large parchment sheets. Set a salmon fillet on each mound and spread the remaining flavored butter over the fish.
Fold the parchment over and crimp the edges tightly into sealed parcels. Put on a sheet pan and bake for until the salmon reaches 145°F and flakes easily; open one parcel carefully to check.
Transfer each parcel to a plate and open away from your face. Toss the noodles gently in the buttery juices before eating.
Forkue tips
- Use parchment rated for the oven temperature, and make a double fold around the edges to hold in the steam.
Storing and reheating
Refrigerate the cooked fish and noodles in a covered container for up to 2 days. Reheat covered with a splash of water so the noodles soften without drying out the salmon.
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Kitchen gear
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Salmon Noodle Parcels: FAQ
Are these handheld wraps?
No, the wrapping is parchment for baking. Open the parcels on plates and eat the salmon and noodles with a fork.
Why are my noodles dry?
The packet may have leaked steam or the noodles were drained too thoroughly. Leave them slightly wet before wrapping and crimp every edge firmly.
How do I store and reheat Salmon Noodle Parcels?
Refrigerate the cooked fish and noodles in a covered container for up to 2 days. Reheat covered with a splash of water so the noodles soften without drying out the salmon.
How long does Salmon Noodle Parcels take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Salmon Noodle Parcels?
The key ingredients are rice noodles, scallions, frozen peas, butter, red chili and cilantro, plus pantry basics.
Any tips for Salmon Noodle Parcels?
Use parchment rated for the oven temperature, and make a double fold around the edges to hold in the steam.
