Salmon Laksa

Steps

1. Bring a medium pot of salted water to the boil. Finely dice onion. Peel courgette into ribbons. 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 broth, mix well and bring to a gentle simmer.
2. 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 and remove any remaining pin bones. Slice into 2-3 pieces, season with salt and set aside.
3. 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 and toss with courgette and a drizzle of oil to prevent sticking. Set aside and keep warm.
4. While sauce cooks, heat a drizzle of oil in a medium (preferably non-stick) fry-pan on medium heat. Cook salmon, skin side down, for 2-3 minutes, until skin is crispy. Flip and cook for a further 2-3 minutes for medium (depending on thickness), or until cooked to your liking.
5. Set salmon aside, covered, 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. Cut lemon into wedges.
6. To serve, place noodles into bowls, on one side and carefully spoon laksa sauce around noodles. Place bok choy next to noodles and top with salmon. Serve lemon wedges on the side for squeezing.