Honey Salmon and Chilli Noodle Parcel
When you taste this salmon and noodle dish you are reminded why we have taste buds!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 4 x 170g (6oz) salmon fillets
For the marinade:
- 2 tbsp runny honey
- 1 tbsp rice wine vinegar
- 1 tbsp pale sherry
- 2 tbsp dark soy sauce
- 2 tbsp roasted sesame oil
- 1 tsp sichuan peppercorns
For the noodles:
- 340g (12oz) chinese egg noodles, cooked
- 1 tbsp sesame oil
- 1 tbsp chilli pepper sauce
- 1 red chilli, deseeded and finely sliced
- 8 spring onions, sliced and blanched in boiling water
- 1 x 200g (7oz) can water chestnuts, drained and sliced
- salt and pepper
Method
Preheat the oven to 190°C/375°F/gas mark 5
Pin bone and skin the salmon fillets. Place in a shallow dish. Mix together the marinade ingredients and pour over the fish, cover and refrigerate for 30 minutes.
Put all the ingredients for the noodles together into a bowl and toss together. Season with salt and pepper. Line 4 large sheets of aluminium foil with baking parchment and trim to a large circle approximately 40cm (16 inches) across.
Divide the noodles between each of the circles. Sit a piece of salmon on each and spoon over the marinade. Draw the aluminium and paper up around the salmon to form a neat parcel, similar to a cornish pasty. Make sure it is enclosed, but do not wrap it too tightly or the fish will not cook evenly.
Arrange the parcels on a baking sheet; but do not allow the parcels to touch. Bake in the oven for 25 minutes. When you think the parcels are ready, open one to check the fish, it should be firm and opaque and the noodles very hot.
To serve:
Serve one parcel to each diner.
