Salmon noodle wraps

Just the thing for dinner à deux – fresh, light flavours and a gorgeous aroma

PREP: 15 MINSCOOK: 15 MINS

Nutrition: per serving

• kcal735
 
• fat48g
 
• saturates23g
 
• carbs44g
 
• sugars1g
 
• fibre1g
 
• protein35g
 
• salt0.48g

Ingredients

• 100g rice noodle
• 2-3 spring onion
  
  , sliced
• 50g fresh or frozen petits pois
• 85g Chilli, coriander & lime butter
  
   (See 'Goes well with' below for the recipe)
• 2 x 150g salmon fillets

Method

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.

Salmon noodle soup

This wholesome noodle soup is low fat, heart healthy and packed full of tasty ingredients

PREP: 15 MINSCOOK: 20 MINS

• Healthy

Nutrition: per serving

• kcal265
 
• fat10g
 
• saturates2g
 
• carbs27g
 
• sugars4g
 
• fibre1g
 
• protein19g
 
• salt0.83g

Ingredients

• 1l low-salt chicken stock
• 2 tsp Thai red curry paste
• 100g flat rice noodle
• 150g pack shiitake mushroom, sliced
• 125g pack baby corn, sliced
• 2 skinless salmon fillets, sliced
• juice 2 limes
  
• 1 tbsp reduced-salt soy sauce
  
• pinch brown sugar
• small bunch coriander, chopped

Method

1. Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
2. Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.