Thai Salmon and Noodles
Thai Salmon and Noodles
Salmon with Amoy medium noodles and Amoy coconut milk wrapped in foil parcels and baked in the over or on the BBQ. A delicious, quick and easy light summer meal.
Cooking Information
Prep. time:
15
Cook time:
15-20
Serving Information
Serves:
4
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600 g Amoy medium noodles
400 ml can Amoy reduced fat coconut milk
4 x 150g salmon fillets
50 g root ginger, peeled and cut into matchsticks
1 red chilli, deseeded and cut into matchsticks
4 spring onions, cut into matchsticks
10 g fresh coriander, roughly chopped
Squeeze of lime, to serve
- To make four parcels place baking paper large enough to wrap up the salmon loosely on top of foil rectangles that are slightly bigger. Place 150g Amoy medium noodles onto each, and top them with a salmon fillet.
- Scatter over the ginger, chilli and spring onions and pour the coconut milk over the top of the salmon fillets.
- Bring the sides of the foil up around the salmon and seal the parcels up well by scrunching the foil together.
- Place over grey coals of a barbecue until the salmon is cooked.
- Serve the parcels with fresh coriander and a squeeze of lime juice.
- Tip: These can be assembled 2 hours ahead of time and barbecued when needed.
