Salmon Laksa
Ingredients
2 x 170g Tassal Tasmanian salmon fillets,
skin off and sliced
2 tsp olive oil
1 stalk lemongrass, finely chopped
2 Tbsp laksa curry paste
½ tsp turmeric, ground
1 lime zested and juiced
2 spring onions, sliced
1 carrot, peeled & julienne cut
1 bunch buk choy, washed and sliced
1 litre fish or chicken stock
400ml coconut cream
to garnish
½ bunch coriander leaves, washed, stalks removed
1 red chilli, finely chopped
150g bean sprouts
Lime juice
Method
Heat oil in a large saucepan and sauté the lemongrass, laksa paste, turmeric and lime zest for 1 minute until fragrant.
Add the prepared vegetables to the pan and cook, stirring for 2 minutes. Stir in the stock and coconut cream, bring to the boil then reduce heat and simmer for 5 minutes. Gently add the Tassal salmon slices a couple at a time, stir, and remove pot from the heat. Place a mound of bean sprouts into the centre of each serving bowl with a sprinkle of coriander leaves then ladle over the hot salmon laksa. Serve garnished with a sprinkle of chopped red chilli, coriander leaves and and a dash of lime juice.
