You can mix up the vegetables in these speedy parcels to suit your preference, and what you have to hand. If you’re not a fan of pak choi, thinly sliced pepper or a handful of spinach would work well too.
cm piece fresh root ginger, peeled and thinly sliced into matchsticks
1
red chilli, deseeded and thinly sliced
Small handful coriander, roughly torn
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Arrange 4 rough 40cm squares of baking parchment on a work surface. In a small bowl mix the lime juice, soy sauce and plenty of seasoning. Arrange the noodles in mounds in the centre of the squares and toss through 1/2 the soy sauce mixture. Top each noodle mound with 2 quarters of pak choi, then lay on the salmon fillets.
Step 2Mix the ginger and chilli into the remaining soy mixture, then spoon over the salmon fillets.
Step 3Working 1 at a time, lift the sides of the baking parchment up and over the filling and roll down the edges to seal (leaving some space above the fish). Transfer the parcels to a large baking tray and cook for 18-20min, or until fish feels firm when pressed.
Step 4Carefully open the parcels and sprinkle over the coriander. Transfer to 4 plates (either in the parcels or empty out) and serve with lime wedges, for squeezing over.
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