Salmon on Asian Noodles

Ingredients

• 300 g Chinese egg noodles (mie noodles)
• 1 stalk leek
• 1 chili pepper
• 1 handful coriander leaves (5 g)
• 4 salmon fillets (125 g each)
• 4 tbsp sesame oil
• 250 g frozen peas (thawed)
• Salt
• Pepper
• 1 Organic Lime

Instructions

1. 1.

   Soak the noodles in a bowl of hot water for 8–10 minutes until they are tender yet still firm.

2. 2.

   Cut four large squares (about 20 x 20 cm) from parchment paper and set aside. Clean, wash, slice the leek into thin rings and shake dry.

3. 3.

   Halve the chili pepper lengthwise, remove seeds, rinse and chop. Wash and dry the coriander leaves. Rinse the salmon fillets and pat them dry with a towel.

4. 4.

   Drain the noodles, let them drain thoroughly, then mix with 2 tbsp sesame oil. Spread the noodles onto the parchment squares. Top with leek and peas, placing one fish fillet on each.

5. 5.

   Sprinkle chili over everything, season with salt and pepper. Seal the paper and place the packets on a baking tray. Bake in a preheated oven at 200 °C (180 °C fan) for 15–20 minutes.

6. 6.

   Remove the packets from the oven, transfer to plates, open the parchment and drizzle each with 1 tsp sesame oil. Wash the lime, cut into wedges and serve alongside. Garnish with coriander leaves.