Salmon & Rice Noodle Parcels with Penang Curry & Sesame

Preheat the oven to 190°C. Zest lemon and cut in half. Peel and mince garlic and ginger. Trim spring onion and thinly slice. Trim carrot and peel into ribbons. Trim and roughly chop kai lan. De-string snow peas and cut in half length ways.

Tip! If you are using the BBQ, turn on to preheat now.

Boil the kettle. Soak the rice noodles in the boiled water until softened but not tender. Drain noodles, then toss in a bowl with a little oil, to prevent sticking.

In a bowl or jug mix the lemon zest and juice (to taste) with garlic, ginger, curry paste and 1 Tbsp oil.

Tip! A neutral flavoured oil is best, we use rice bran oil.

Add half of the dressing to the rice noodles and toss to coat. In a separate bowl combine the kai lan, carrot, snow peas and half of the spring onion.

Lay one sheet of alfoil on the worktop, then line with the baking paper. Put half the noodles/veg in the middle, then top with a salmon fillet. Spread salmon with half the remaining dressing, sprinkle with sesame seeds, then seal the parcel. Repeat with the remaining alfoil/baking paper, noodles/ veg, salmon and dressing.

Place parcels on an oven tray in the oven and cook, for 10-12 minutes; the noodles will become tender and the salmon will be lightly steamed. Open the parcels and garnish with remaining spring onions and any extra lemon wedges.

Preheat the oven to 190°C. Zest lemon and cut in half. Peel and mince garlic and ginger. Trim spring onion and thinly slice. Trim carrot and peel into ribbons. Trim and roughly chop kai lan. De-string snow peas and cut in half length ways.

Tip! If you are using the BBQ, turn on to preheat now.

Boil the kettle. Soak the rice noodles in the boiled water until softened but not tender. Drain noodles, then toss in a bowl with a little oil, to prevent sticking.

In a bowl or jug mix the lemon zest and juice (to taste) with garlic, ginger, curry paste and 1 Tbsp oil.

Tip! A neutral flavoured oil is best, we use rice bran oil.

Add half of the dressing to the rice noodles and toss to coat. In a separate bowl combine the kai lan, carrot, snow peas and half of the spring onion.

Lay one sheet of alfoil on the worktop, then line with the baking paper. Put half the noodles/veg in the middle, then top with a salmon fillet. Spread salmon with half the remaining dressing, sprinkle with sesame seeds, then seal the parcel. Repeat with the remaining alfoil/baking paper, noodles/ veg, salmon and dressing.

Place parcels on an oven tray in the oven and cook, for 10-12 minutes; the noodles will become tender and the salmon will be lightly steamed. Open the parcels and garnish with remaining spring onions and any extra lemon wedges.