Salmon Peanut Laksa

  • 20-30 minsCooks in 20-30 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Preheat your oven to 180*C.

Step 2

Place your salmon on a lined baking tray and top with olive oil, paprika, turmeric, and seasoning. Marinade your salmon with your hands, then place in the oven for 13 minutes.

Step 3

Meanwhile, add your red curry paste & minced garlic to a medium sized pot over medium heat with a drizzle of olive oil. Stir until you hear the paste starting to sizzle.

Step 4

Add your spring onion, coconut milk, & diced carrot to the pot.

Step 5

Allow to simmer until the carrot has softened, about 5 minutes.

Step 6

Add in your chicken stock, peanut butter & egg noodles to the pot. Stir until your noodles have cooked and softened, about 6-8 minutes.

Step 7

Once noodles are soft, add in your fish sauce, soy sauce & seasoning.

Step 8

Pour laksa evenly into 2 bowls, then place your cooked salmon fillet on top.

Step 9

Top with some fresh coriander, spring onion, finely sliced carrot & chilli oil and devour!


2-3 tbsp red curry paste
2 tsp minced garlic
½ spring onion, chopped
1x 400g tin coconut milk
1 carrot, diced
500mL chicken stock
1 tbsp peanut butter
200g egg noodles
1 tbsp fish sauce
2 tbsp soy sauce
Salt & pepper

2 Tassal Fresh Tassie Salmon Skin Off Portions 150g
2 tbsp olive oil
2 tsp smoked paprika
2 tsp turmeric powder
Salt & pepper

To top 
Fresh coriander
Spring onion
½ carrot, finely sliced
Chilli oil


Recipe by: @thefitfeast