SALMON LAKSA TRAY BAKE

SERVES 4 // Prep 2 mins // Cook 15 mins

INGREDIENTS

1 small red onion, cut into thin wedges

4 (about 180g each) salmon fillets

270ml can coconut milk

185g jar Malaysian laksa paste

0ml (1/4 cup) gluten-free chicken stock

1 large lime, rind finely grated, juiced

1 bunch baby bok choy, quartered

1/2 cup fresh coriander sprigs

55g (1 cup) bean sprouts

1 long fresh green chilli, thinly sliced

200g bean thread vermicelli, blanched, to serve Lime wedges, extra, to serve

METHOD Step 1

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.

Step 2

Add the bok choy to the dish. Bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tendercrisp.

Step 3

Scatter the coriander, bean sprouts and chilli over the salmon. Serve with bean thread vermicelli and extra lime wedges.