Salmon Family friendly

Salmon in laksa sauce

Name: Salmon in laksa sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: /asian recipes
Ingredients: 1 tablespoon good-quality laksa paste; 100ml chicken stock; 1 teaspoon soft brown sugar; 1/2 teaspoon salt; 250ml (1 cup) coconut milk; 1 tablespoon sunflower oil; 2 (180g each) salmon fillets, skin on; 1/2 Lebanese cucumber, peeled, finely sliced lengthways; Fresh coriander leaves, to garnish

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Salmon and prawns in spicy coconut broth

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by Jill Dupleix

Food writer

Oct 03, 2015

Using store-bought laksa paste, this recipe is ready before you know it.

1 tablespoon good-quality laksa paste
100ml chicken stock
1 teaspoon soft brown sugar
1/2 teaspoon salt
250ml (1 cup) coconut milk
1 tablespoon sunflower oil
2 (180g each) salmon fillets, skin on
1/2 Lebanese cucumber, peeled, finely sliced lengthways
Fresh coriander leaves, to garnish

Method

1.

Heat wok over high heat. When hot, add laksa paste and dry-fry for 3-4 minutes until it smells really fragrant. Add stock, sugar and salt and bring to the boil.
2.

Reduce heat to medium, add coconut milk and cook, stirring constantly, uncovered for five minutes, until it is the consistency of pouring cream.
3.

Heat oil in a non-stick frying pan over high heat. Add salmon, skin-side down, and cook for 1-2 minutes or until skin is crisp and salmon appears half-cooked. Turn and cook other side over low heat for 1-2 minutes leaving salmon pink in the middle. Season with salt and pepper.
4.

Arrange some cucumber in the centre of each serving plate or shallow pasta bowl. Place salmon, skin-side up, on top of the cucumber and ladle the laksa sauce around. Scatter with coriander leaves and serve.