Salmon and udon parcels with miso butter

Salmon-and-udon-parcels-with-miso-butter

Prepare Time: 0:10 | Cook Time: 0:20 | Difficulty: EASY

Create a complete meal in a parcel – salmon fillets are paired with Japanese ingredients and baked to perfection.

Ingredients

Nutrition

Energy

3047kJ

Fat saturated

14.50g

Fat Total

34.10g

Carbohydrate sugars

10.80g

Carbohydrate Total

61.50g

Dietary Fibre

5.80g

Protein

48.50g

Cholesterol

133.00mg

Sodium

1390.00mg

All nutrition values are per serve.

Method

  1. Preheat the oven to 210C/190C fan forced. Combine butter, miso, honey, ginger and chilli in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Refresh under cold running water. Combine noodles, pak choy, corn, white part of shallot and 2 tsp butter mixture in a bowl and toss to combine.

  2. Place four 50cm lengths of foil on a clean work bench. Top each with a 50cm length of baking paper. Divide noodle mixture among sheets of paper. Top with salmon. Top with remaining butter mixture. Fold the 2 long sides of each sheet of foil and paper over the filling to enclose. Tuck short sides under to seal. Place on a baking tray.

  3. Bake for 20 minutes or until fish flakes when tested with a fork. Sprinkle with coriander and green part of shallot. Serve with lime.


Taste Magazine – March 2015 , Page 68

Recipe by Katrina Woodman
Photography by Al Richardson

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