Salmon Laksa with Coriander and Lime

Steps

1. medium pot of salted water to the boil.
2. Heat a drizzle of oil in a small 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 cream and water, mix well and bring to a gentle simmer.
3. Add fish sauce and brown sugar to pot with sauce and cook for 2-3 minutes, until slightly thickened. Remove from heat, cover to keep warm and set aside. Pat salmon dry with paper towels and remove any remaining pin bones. Slice into 2-3 fillets, season with salt and set aside.
4. While sauce cooks, place noodles in pot of boiling water, stir well to loosen strands and bring back to boil. Remove from heat, cover with a lid and leave to cook for about 8 minutes, until tender. Drain well and return to pot with a drizzle of oil to prevent sticking. Set aside and keep warm
5. While sauce cooks, heat a drizzle of oil in a medium, preferably non-stick fry-pan on medium heat. Cook salmon, skin-sidedown, for 2-3 minutes, until skin is crispy. Flip and cook for a further 2-3 minutes for mediumrare, or until cooked to your liking.
6. Set salmon aside, covered with foil, to rest while you prepare the bok choy. Thinly slice bok choy and add to a large bowl with all remaining bok choy ingredients. Toss to combine and season with pepper.
7. place noodles into bowls, off to one side and carefully spoon laksa sauce around noodles. Place salad next to noodles and top with salmon. Sprinkle over crispy shallots and coriander and serve lime wedges on the side for squeezing.