Barbecue or bake these salmon and noodles parcels, which contain zingy ginger and Thai curry paste for an easy, all-in-one dinner that’s ready in just 15 mins.
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Ingredients
- 2 rice noodle nests
- 1 large carrot, cut into thin strips
- 100g mangetout or sugar snaps (or both), halved lengthways
- 1 tsp sunflower oil/sesame oil
- Grated zest and juice 1 lime, plus wedges to serve
- 2 garlic cloves, chopped
- 2cm piece fresh ginger, grated
- 1 1/2 tbsp Thai red curry paste (we used Bart, from Ocado and Waitrose)
- Pinch of sugar
- 2 sustainable salmon or trout fillets
- 1 1/2 tbsp sesame seeds
- 4 spring onions, thinly sliced, to serve
You will also need
- 2 x 25cm squares compostable baking paper and foil
Method
- Heat/light the barbecue and spread the coals in an even layer. Soak the noodles in boiled water from the kettle until softened but not tender. Drain, then toss in a bowl with the veg and oil.
- Mix the zest and juice with the garlic, ginger, curry paste and sugar. Add half to the noodles/veg and toss to coat.
- Lay one sheet of foil on the worktop, then line with the baking paper. Put half the noodles/veg in the middle, then top with a salmon fillet. Spread the salmon with half the remaining dressing, sprinkle with sesame seeds, then seal the parcel. Repeat with the remaining foil/baking paper, noodles/ veg, salmon and dressing.
- Put the parcels on the BBQ grill and cook, lid down, for 10-12 minutes – the noodles will become tender and the fish will be lightly steamed. Open the parcels and serve with the sesame seeds, spring onions and extra lime wedges.
Nutrition
- 636kcals Calories
- 29.9g (5g saturated) Fat
- 37.4g Protein
- 51g (8.5g sugars) Carbs
- 7g Fibre
- 0.6g Salt
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