Yield: 4 Servings
Contents
No-Fuss Salmon Laksa Tray Bake
Get dinner on the table in just 17 minutes, thanks to this quick cheat's salmon laksa.
Prep Time
2 minutes
Cook Time
15 minutes
Total Time
17 minutes
Ingredients
- 200g bean thread vermicelli, blanched, to serve
- 185g jar Malaysian laksa paste
- 4 (about 180g each) salmon fillets
- 55g (1 cup) bean sprouts
- 270ml can coconut milk
- 60ml (1/4 cup) gluten-free chicken stock
- 1 small red onion, cut into thin wedges
- 1 large lime, rind finely grated, juiced
- 1 long fresh green chili, thinly sliced
- 1 bunch baby bok choy, quartered
- 1/2 cup fresh coriander sprigs
- Lime wedges, extra, to serve
Instructions
- Preheat the oven to 200C/180C fan-forced. Lightly grease a shallow ovenproof dish. Place the onion and salmon in the prepared dish. Place milk, laksa paste, stock, lime rind and juice in a large jug. Stir to combine. Pour the laksa mixture over the salmon and bake for 10 minutes.
- Add the bok choy to the dish. Bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tender-crisp.
- Scatter the coriander, bean sprouts and chilli over the salmon. Serve with bean thread vermicelli and extra lime wedges.
Notes
Swap the salmon with 4 similar-sized chicken breast fillets. Replace the bok choy with snow peas and add halved cherry tomatoes.
Nutrition Information
Serving Size
1Amount Per Serving Calories 762Total Fat 39gSaturated Fat 15gCarbohydrates 44gFiber 6gProtein 46g
