Ingredients
- 1 red onion, small and cut into thin wedges
- 320 grams salmon fillets, 4 x 189 grams each
- 270 ml coconut milk
- 185 grams Malaysian laksa paste
- 60 ml chicken stock, gluten free (1/4 cup)
- 1 lime, large and rind finely grated and juiced
- 1 bunch baby bok choy, quartered
- 1/2 cup coriander sprigs, fresh
- 55 grams bean sprouts, (11 cup)
- 1chilli, long fresh red and thinly sliced
- 200 grams bean thread vermicelli, blanched to serve
- Lime wedges, extra to serve
How to Make
-
Step 1: Preheat the oven to 200C/180C fan forced and then lightly grease a shallow ovenproof dish.
-
Step 2: Place the onion and salmon in the prepared dish.
-
Step 3: Place milk, laksa paste, stock, lime rind and juice in a large jug and stir to combine and then pour the laksa mixture over the salmon and bake for 10 minutes.
-
Step 4: 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.
-
Step 5: 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!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.