Salmon Udon Parcels with Miso Butter

 

Ingredients:

100g butter, at room temperature

1 T white miso paste

1 t honey

1 t fresh ginger, finely grated

1 clove garlic, finely chopped

¼ t dried chilli flakes

400g fresh udon noodles

1 bunch pak choy, leaves separated

125g baby corn (tinned), halved lengthways

2 spring onions, thinly sliced diagonally

4 x 160g pinboned salmon portions, skin off

Fresh coriander leaves, to serve

Lime wedges, to serve

 

Method:

1. Preheat the oven to 210°C/190°C fan forced. Place butter, miso, honey, ginger, garlic and chilli in a bowl and mix until well combined.
2. Put 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.
3. Combine noodles, pak choy, corn, white part of and 2 spring onions and 2 t butter mixture in a bowl and toss to combine.
4. 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.
5. Bake for 20 minutes or until fish flakes when tested with a fork. Sprinkle with coriander and green part of spring onion. Serve with lime.

 

Recipe adapted from taste.com.au

Serves 4.

 

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