Ingredients
- 1 small red onion, cut into thin wedges
- 720 grams salmon fillets (4 x 180 grams each)
- 270 ml can coconut milk
- 185 grams Malaysian laksa paste
- 60 ml chicken stock (1/4 cup gluten free)
- 1 large lime, rind finely grated and juiced
- 1 bunch baby bok choy, quartered
- 1/2 cup fresh coriander sprigs
- 55 grams bean sprouts (1 cup)
- 1 green chilli, long and fresh and thinly sliced
- 200 grams bean thread vermicelli, blanched for serving
- Lime wedges, extra, to serve
How to Make
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Step 1: Preheat the oven to 200C/180C fan forced and lightly grease a shallow ovenproof dish and place the onion and salmon in the prepared dish.
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Step 2: Place milk, laksa paste, stock, lime rind and juice in a large jug and stir to combine and pour the laksa mixture over the salmon and bake for 10 minutes.
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Step 3: Add the bok choy to the dish and bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tender-crisp.
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Step 4: Scatter the coriander, bean sprouts and chilli over the salmon and serve with bean thread vermicelli and extra lime wedges.
We hope you enjoy this recipe!
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