Vietnamese prawn summer rolls
Partnered content with Morrisons
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Salmon with miso vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 18g pack instant miso soup
- 2 garlic cloves, finely grated
- 1 tbsp rice vinegar or white wine vinegar
- 100g thin-stemmed broccoli, cut into lengths and small florets
- 4 spring onions, chopped
- 100g beansprout
- 2 big handfuls watercress (about 50-85g)
- 240g pack of 2 skinless salmon fillet
Method
- STEP 1
Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
- STEP 2
Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
