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.
