Salmon Laksa with Baby Bok Choy and Peanuts

Steps

1. Cook laksa Bring a pot of salted water to the boil. Finely dice onion. Heat a drizzle of oil in a pot on medium heat and cook onion for 2-3 minutes, until soft. Add laksa paste and cook for about 1 minute, until fragrant. Add coconut milk and chicken broth, mix well and bring to a gentle simmer
2. Add fish sauce and sugar to pot with laksa and cook for 2-3 minutes, until slightly thickened. Remove from heat, cover and keep warm. Pat salmon dry and remove any pin bones. Slice into 2-3 pieces and season with salt.
3. Cook noodles Place noodles in pot of boiling water, stir well to separate strands and bring back to boil. Remove from heat, cover with a lid and leave to cook for about 8 minutes, until tender. Drain and return to pot with a drizzle of oil to prevent sticking. Keep warm.
4. Cook salmon Heat a drizzle of oil in a fry-pan on medium heat. Cook salmon, skin side down, for 2-3 minutes, until skin is crispy. Flip and cook for 2-3 more minutes for medium-rare, or until cooked to your liking. Rest, covered.
5. Prep bok choy Thinly slice bok choy and add to a large bowl with remaining bok choy ingredients. Toss to combine and season. Cut lemon into wedges.
6. Serve noodles, bok choy, salmon and laksa sauce with lemon wedge on the side.