Simple Salmon Laksa

It’s been a while since I posted a recipe using one of our favourite foods, salmon. 

Lightly poaching the salmon and vegetables in the spicy coconut broth for a few minutes and then pouring it over some rice noodles is all it takes to get this delicious dish on the table on a cold Tuesday night.

For our younger kids who don’t like spicy food, I serve them noodles, salmon and vegetables and not much broth. 

For ourselves and our eldest, we enjoy it almost like a soup, with forks and spoons, drinking up the liquid at the end. 

Simple Salmon Laksa
Serves 6
Salmon and vegetables poached in a spicy coconut broth, served on top of thin rice noodles.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 185 gram jar of laksa paste (I used AYAM brand)
  2. 1/2 a lemongrass stalk (approx 5cm), finely chopped
  3. 1/8 purple cabbage, finely shredded
  4. the stalks of a bunch of broccollini, sliced into thin batons
  5. leaves and stems of 1 bunch of bok choy, washed and thinly sliced
  6. 150gm green beans, cut into small pieces
  7. 4 cups fish, vegetable or chicken stock
  8. 400ml can of coconut cream
  9. 400-500gm fresh salmon fillets, skin off, bones removed, cut into small cubes
  10. 200gm pack rice vermicilli noodles
  11. juice of 1 lime
  12. a handful of bean sprouts and fresh coriander to serve
Instructions
  1. Prepare rice noodles according to packet directions.
  2. When noodles are ready, divide amongst serving bowls.
  3. Heat a couple of tablespoons of olive oil in a large saucepan.
  4. Fry the lemongrass stalks and jar of paste for a few minutes until fragrant.
  5. Add the beans, cabbage and broccollini stems and stir till combined.
  6. Add the stock and coconut cream, stir and bring to the boil.
  7. Once boiling, add the salmon and bok choy and turn off the heat.
  8. Leave it for a few minutes, until the salmon is cooked through.
  9. Stir through the lime juice.
  10. Ladle the broth, salmon and vegetables over the noodles in the bowls.
  11. Garnish with bean sprouts and coriander leaves to serve.
Notes
  1. This was quite spicy. To make a milder version, only use 1/2 jar of laksa paste.
cook fast eat slow http://www.cookfasteatslow.com/

 

Homemade Fish and Chips

Who doesn’t love a hot, crispy and salty chip? One of our favourite things to do in summer is head to the beach for Fish and Chips.

Trying to recreate that feeling at home is a little harder to do, but mastering a good homemade chip or ‘wedge’ isn’t.

I usually do potatoes for the boys and sweet potato for my husband and I.

IMG_4423

Serves 5

Ingredients

1 medium sweet potato, washed, skin on, cut in half and then into wedges.

3 medium potatoes, washed, skin on, cut into wedges.

Olive oil, salt and pepper

4-5 firm white fish fillets or salmon fillets

1 tablespoon (approx 20gm) of butter

Serve with salad of choice and a lemon or lime wedge.

Method

Before you do anything else, turn your oven to 220 degrees celsius.

While it’s heating, line 2 trays with baking paper – this saves washing up later!

Place the cut sweet potato and potato wedges in a microwave safe dish, add a little water, cover and microwave till soft, approx. 4 minutes. If not soft, place back in the microwave for another minute or so.

Drain and dry the wedges with some paper towel (this will help them roast better)

Place on trays, drizzle with olive oil, season with salt and pepper and throw them in the oven for 20-25 minutes.

Get your fish of choice out of the fridge. Lightly oil and season both sides.

When there is 10 minutes to go on your wedges, place a frying pan on medium heat and add butter to the pan. Once melted, cook for 4 minutes on each side or until cooked till your liking.

Serve on plates with your favourite salad and a wedge of lemon or lime.

FISH COOKING TIPS –

If your fish has skin on, cook the skin side down first.

White fish fillets will flake apart easily with a fork when they are cooked and will be opaque in the middle.

Salmon will also flake apart easily when cooked and will still be slightly pink in the middle.

 

 

 

Caramel Salmon and Steamed Greens

Well…it’s not actually ‘Caramel’ Salmon, but for some reason it smells a little like caramel when it’s cooking and I also found that in naming this dish that way, my boys ate it with no questions asked. Whatever works I say!

Now, I know we all have different budgets restrictions when it comes to our groceries, and fresh salmon fillets are not the cheapest option when it comes to seafood. Buying enough salmon for a family of 5 may cost you around $15 for one meal. But to put it in perspective, if you don’t plan any dinner and end up taking the family through McDonalds drive thru, you’ll probably spend more than $40.

It is by far one of the best foods you can eat and introduce to your kids. Full of ‘good fats’ like Omega 3, Vitamins A and D, minerals like calcium, iron and zinc and easily digestible proteins, eating salmon is great for your heart, brain, eyes and metabolism among many other things.

Serves 5

Ingredients

400-500gm fresh salmon fillets, (bones and skin removed is usually more child friendly)

1 tablespoon fresh ginger paste

1 tablespoon sweet chill sauce

3 tablespoons soy sauce

2 cloves of garlic, crushed

Juice of 1 lime (or lemon if you don’t have one)

Serve with steamed greens like Bok Choy, Snow Peas, Green Beans or Brocollini

Note – if you want to add a carbohydrate to this meal, Brown or Basmati rice works perfectly.

Method

Cut the salmon fillets into small cubes and place into a bowl.

Combine the ginger, sweet chilli sauce, soy sauce, garlic and lime juice and pour over the salmon. Leave to marinate while you prepare your vegetables for steaming.

Cover the grill tray with a piece of foil and turn on grill to high.

Place salmon cubes under the grill and cook for 4 minutes, then turn each piece using tongs and cook for another 2 minutes or until cooked to your liking.

While the salmon is cooking, steam your vegetables.

Layer the salmon and vegetables in a bowl to serve.