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Salmon and udon parcels with miso butter
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Bake Japanese-inspired salmon parcels for a flavorful meal.
Ingredients:
  • 100g butter, at room temperature
  • 24.00 gm white miso paste
  • 7.20 gm honey
  • 1 tsp fresh ginger, finely grated
  • 1/4 tsp dried chilli flakes
  • 2 (x 200g) pkt fresh udon noodles
  • 1 bunch pak choy, leaves separated
  • 125g pkt fresh baby corn, halved lengthways
  • 2 green shallots, thinly sliced diagonally
  • 4 (about 180g each) skinless salmon fillets
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat oven to 210C/190C fan forced. Mix butter, miso, honey, ginger, and chili in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Let sit for 1 minute, then separate noodles with a fork. Drain and rinse under cold water. Toss noodles with pak choy, corn, white part of shallot, and 2 tsp of the butter mixture in a bowl.
  • Lay out four 50cm foil sheets on a clean work surface. Place a 50cm piece of baking paper on top of each foil sheet. Divide noodle mixture evenly among the papers, then add the salmon. Spoon remaining butter mixture on top. Fold the long sides of foil and paper over the filling, then tuck the ends underneath to seal the packets. Transfer to a baking tray.
  • Bake the fish for 20 minutes, or until it easily flakes with a fork. Sprinkle with fresh coriander and diced green shallot before serving with lime wedges.

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