Rice Noodle Rolls with Salmon

Name: Rice Noodle Rolls with Salmon
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 100 g Rice noodles; 3 pcs Green onions; 50 g Green peas; 85 g Fresh chili pepper; 85 g Cilantro; 85 g Lime; 300 g Salmon; 50 g Butter; to taste Salt and pepper

Elegant Vietnamese rolls with tender salmon, aromatic herbs and vegetables, baked in parchment. The dish turns out juicy, light and incredibly delicious.

Ingredients

100 g Rice noodles
3 pcs Green onions
50 g Green peas
85 g Fresh chili pepper
85 g Cilantro
85 g Lime
300 g Salmon
50 g Butter
to taste Salt and pepper

Instructions

Preheat the oven to 200°C (180°C in convection mode). Pour boiling water over the rice noodles so they are completely covered. Leave for 2 minutes — the noodles should become flexible but not overcooked. Drain the water thoroughly. Return the noodles to a bowl, add chopped green onions, peas, one third of the melted butter, salt and pepper. Mix well.
Divide the noodles with vegetables equally between two large squares of parchment paper. Place a salmon steak on each portion of noodles. Slice the remaining butter into thin pieces and distribute over the salmon. Lift the corners of the parchment paper and seal the parcels hermetically by folding the edges so there are no gaps. Place the parcels on a baking sheet.
Bake the parcels in the oven for 15–20 minutes until the salmon is cooked through.
Immediately transfer the hot parcels to plates and serve to the table. Allow your guests to carefully open the parchment and inhale the wonderful aroma.