Wednesday 9 January 2013

Slimming World-style Salmon Laksa

As a healthy dinner recently I made salmon laksa, which I adapted from a recipe in the Slimming World book Extra Easy All In One.

I just made this for myself, but to serve 2, you need:
For the laksa paste:
pinch of dried chilli flakes
1 garlic clove, crushed
1cm piece fresh ginger, peeled and grated or finely chopped
2 shallots, peeled and chopped
1/2 tbsp each of mild curry powder, Thai fish sauce and light soy sauce
1 lemon grass stalk, chopped
grated zest of 1 lime

For the salmon:
2 tbsp laksa paste, as above
100ml reduced fat coconut milk
juice of 1 lime
1 tsp Splenda
1 tbsp Thai fish sauce
400ml fish stock
2 salmon fillets
rice or noodles to serve

Make the laksa paste by placing all the ingredients in a food processor with 50ml water and blend until you have a paste.

Heat a frying pan and add 2 tbsp or so of the paste, and stir fry for 2 mins. You can keep any left over in the fridge for up to 2 weeks.

Add the coconut milk, lime juice, fish sauce and stock and gently bring to a simmer.

Add the salmon and poach until it is cooked, which will only take a few minutes.

Serve with rice or noodles and green veg like broccoli or pak choi.


  1. wow that sounds good! I would have no problem on a diet that serves this!!
    Mary x

    1. I can't remember how many syns are in this but the only syns would come from the reduced fat coconut milk and if you were being brave and wanted to save on syns, you could probably even substitute quark!

  2. Love a laksa, so much flavour and a reliable favourite in my house!

  3. Ah! Looks delicious. Laksa is probably the perfect flavour for a salmon curry.

    Happy new year!


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