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.

Prawn spring roll wraps

These healthy bites make a great light lunch or snack with a little bowl of sweet chilli sauce
PREP: 10 MINSCOOK: 20 MINS

• Can be frozen uncooked

• • Nutrition: per serving

    • kcal241
     
    • fat5g
     
    • saturates1g
     
    • carbs39g
     
    • sugars8g
     
    • fibre0g
     
    • protein14g
     
    • salt1.29g

Ingredients

• 1 bundle dried thread rice noodles (about 60g)
• 1 tbsp sunflower oil
  
• 300g pack fresh stir-fry vegetable - go for a leafy mix
• half finger-length fresh root ginger
  
  , grated
• small bunch coriander, stalks finely sliced, leaves roughly chopped
• 200g raw peeled prawn
  
  , halved
• 2 tbsp sweet chilli sauce, plus extra to serve
• 8 small sheets filo pastry
• 1 tbsp sesame seeds (optional)

Method

1. Heat oven to 220C/fan 200C/gas 7. Cook the noodles according to pack instructions. Heat 1 tsp oil in a large wok or non-stick frying pan. Stir-fry the vegetables, ginger and coriander stalks for 3-4 mins until almost cooked, but still with a little crunch. Throw in the prawns for 1 min until pink, then stir in the sweet chilli sauce, coriander leaves and noodles, then remove from the heat.
2. Brush 4 sheets of filo with a little of the oil, then cover with the remaining sheets. Pile a quarter of the prawn mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. These can now be frozen for up to 1 month; defrost thoroughly before cooking as below. Brush with the remaining oil, sprinkle with sesame seeds if using, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.