Ingredients
1 Small red onion, cut into thin wedges
4 Salmon fillets
250 ml Can coconut milk
185 g Jar Malaysian laksa paste
60 ml (1/4 cup) gluten-free chicken stock
1 Large lime, rind finely grated, juiced
1 Bunch baby bok choy, quartered
½ cup Fresh coriander sprigs
55 g (1 cup) bean sprouts
1 Long fresh green chilli, thinly sliced
200 g Bean thread vermicelli, blanched, to serve
Lime wedges, extra, to serve
1
Step 1.
Preheat the oven to 200C/180C fan forced. Lightly grease a shallow ovenproof dish. Place the onion and salmon in the prepared dish. Place milk, laksa paste, stock, lime rind and juice in a large jug. Stir to combine. Pour the laksa mixture over the salmon and bake for 10 minutes.
2
Step 2.
Add the bok choy to the dish. Bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tender-crisp.
3
Step 3.
Scatter the coriander, bean sprouts and chilli over the salmon. Serve with bean thread vermicelli and extra lime wedges.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
Ingredients
1 Small red onion, cut into thin wedges
4 Salmon fillets
250 ml Can coconut milk
185 g Jar Malaysian laksa paste
60 ml (1/4 cup) gluten-free chicken stock
1 Large lime, rind finely grated, juiced
1 Bunch baby bok choy, quartered
½ cup Fresh coriander sprigs
55 g (1 cup) bean sprouts
1 Long fresh green chilli, thinly sliced
200 g Bean thread vermicelli, blanched, to serve
Lime wedges, extra, to serve
