Salmon noodle wraps

Name: Salmon noodle wraps
Yield: 2
Cuisine: Vietnamita
Ingredients: 300 g Salmon; 85 g Coriander; 85 g Lime; 3 Spring Onions; 100 g Rice Noodles; 85 g Chilli; 50 g Peas

Fácil

Contains allergens

Pescado

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein27 %38 g
Carbs40 %56 g
Fat33 %21 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	566 kcal	145 kcal
Protein	38 g	9.7 g
Carbs	56 g	14.4 g
Fat	21 g	5.4 g

One serving is about 390 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Vietnamese

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Vietnamese

Ingredients

300 g Salmon
85 g Coriander
85 g Lime
3 Spring Onions (sliced thinly)
100 g Rice Noodles
85 g Chilli
50 g Peas

Instructions

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.
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.

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