Baked Salmon Noodle Parcels Recipes

Steps:

• In a nonstick pan, cook the onion and green pepper in the liquid from the salmon until tender.
• Add the salmon and water chestnuts and mix thoroughly.
• Set aside.
• Prepare noodles using package directions adding the frozen vegetables for the last 5 minutes of cooking.
• Drain and set aside.
• Melt the butter in a sauce pan and add the hot red pepper, stir until bubbling and remove from heat.
• Add the flour and stir until smooth.
• Add a few tablespoons of milk and blend until smooth.
• Add the remaining milk and stir until blended.
• Return to a medium heat and cook, stirring constantly until thickened to a white sauce.
• Remove from heat.
• Add 1 cup of the cheddar cheese and stir until blended.
• Mix the cheese sauce, the noodles/veggies and the salmon mixture.
• Mix well and spread evenly in a 9" x 13" baking pan.
• Mix the bread cubes and garlic powder.
• Sprinkle evenly on top of salmon noodle mixture.
• Sprinkle evenly with 1/2 cup grated cheddar cheese.
• Bake at 350F for 20-25 minutes until hot and the bread cubes are browned.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a small jug, whisk together the soy, rice wine or mirin, stem ginger and syrup, and garlic. Line a roasting tin with baking parchment and put the salmon in it. Pour over half the sauce, then bake for 15 mins until the salmon is cooked through.
• Meanwhile, bring a large pan of water to the boil. Add the noodles and cook following pack instructions, then drain well.
• In a small frying pan, lightly toast the sesame seeds for 1 min, then add to the cooked noodles (reserving a sprinkle for the top). Pour the remaining sauce over the noodles, plus any from the roasting tin, and toss together. Serve with the salmon, scattered with the chopped spring onions and remaining sesame seeds.