NOODLE FREE SALMON LAKSA

NOODLE FREE SALMON LAKSA

A bowl of healthy, tasty goodness on the table in just 20 minutes. What could be better after a busy day? Buy the best Aussie salmon fillets, fresh bok choy, mushrooms, herbs and sweet potato.

20 Minutes. Dairy Free. Brilliant.

Serves 2.

Ingredients
2 x 180g Australian salmon fillets
1 small natural chicken stock cube
1 tin coconut milk
2 bulbs bok choy
2 tablespoons laksa paste
1 spring onion
250-350g sweet potato
100g button mushroom
3 sprigs coriander

Preheat oven & cook salmon
Preheat oven to 200ºC on fan bake. Season salmon with olive oil and salt. Place salmon skin side down on a lined bake tray on the middle rack. Bake for 8 minutes. Set aside.

Make stock & prepare vegetables
Fill kettle with water and boil. Quarter the mushrooms. Peel the sweet potato and halve lengthways. Cut into 5mm slices. Finely slice the spring onions. Quarter bok choy lengthways. Dissolve stock cube in 150ml boiled water.

Make laksa
Heat wok over high heat. When hot, add laksa paste and dry-fry for 3-4 minutes until it smells fragrant. Add stock and coconut milk and bring to boil. Add sweet potato and mushrooms, reduce heat to a simmer. Cook uncovered for 5 minutes. Add bok choy and cook until wilted. Remove from heat.

To serve
Place a piece of salmon, skin-side up in each bowl and ladle the laksa around. Scatter with coriander leaves, sliced spring onion and serve.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

February 29, 2016 by Timothy Ryder
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