Easy salmon laksa
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Spicy and satisfying, this warming laksa is comfort food made good with spiralised veggie ‘noodles’ and tender flaked salmon
Ingredients
Sesame Oil
2 teaspoon(s)
Garlic
1 clove(s), finely sliced
Root Ginger
1 inch slice(s), peeled and cut into matchsticks
Chilli, green or red
1 individual, red, deseeded and finely sliced
Spring Onions
5 medium, trimmed and sliced on the diagonal
Turmeric
1 teaspoon(s)
Thai Fish Sauce
¼ teaspoon(s)
Reduced Fat Peanut Butter
1 teaspoon(s), heaped
Green Beans
125 g
Mushrooms
120 g, shiitake and oyster, thinly sliced
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
Chicken stock cube(s)
½ cube(s), 200ml stock
Salmon, raw
260 g, cut into large chunks
Sugar Snap Peas
100 g
Pak Choi
1 portion(s), leaves separated
Calorie controlled cooking spray
4 spray(s)
Courgette
4 medium, spiralised
Lime Juice, Fresh
15 ml
Coriander, fresh
1 tablespoon(s), chopped
Instructions
1
Heat the oil in a large nonstick wok or frying pan and stir-fry the garlic, ginger, chilli and spring onions over a high heat for 2-3 minutes. Add the turmeric, fish sauce and peanut butter and cook for a further minute.
2
Add the beans and mushrooms and stir-fry for 2 minutes, then pour in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
3
Add the fish and simmer for 6-8 minutes, until cooked through, then add the sugar snap peas and pak choi and simmer for another 2 minutes until tender.
4
Meanwhile, mist a nonstick frying pan with cooking spray and stir-fry the courgette ‘noodles’ for 2-3 minutes.
5
Divide the courgette and salmon between bowls, spoon over the broth and serve seasoned with the lime juice and garnished with coriander.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.