Salmon and Dill Laksa

Salmon and Dill Laksa

By Julie Published: October 16, 2012

• Makes: 1 pot (4 Servings)
• Prep: 15 mins
• Cook: 15 mins
• Ready In: 30 mins

A versatile, quick and easy dinner. Good enough to impress, and quick enough for a Tuesday night. We all deserve a treat now and again! You can get these Asian ingredients at most good grocers, or big supermarket, and you can freeze the herbs you don't use so nothing is wasted.

Ingredients

• 4 tbsp Peanuts unsalted
• 1 tbsp Black Peppercorns
• 1 tbsp Coriander Seeds
• 5 cm Fresh Ginger roughly chopped
• 4 medium Shallots roughly chopped (you can use an onion if necc)
• 4 small Green Chillies deseeded, and roughly chopped
• 2 stems Lemongrass roughly chopped
• 6 whole Lime Leaves
• 4 whole Garlic Cloves roughly chopped
• 1 tbsp Oil
• 2-3 tbsp Fish Sauce
• 800 ml Coconut Milk
• 400 ml Vegetable Stock
• 600 grams Salmon
• 1 pinch Salt And Pepper
• 1 whole Lime
• 200 grams Vermicelli Noodles other noodles ok too
• 1 bunch Fresh Dill chopped
• 3 stems Spring Onion / Scallion

Instructions

1. Pound the peanuts in a mortar and pestle, then set aside. Now pound the next 8 ingredients, (down to garlic) to make a paste.
   
2. Lightly toast the peanuts in a wok over a medium heat then add the oil. Now add the paste you have pounded, and fry until nice and fragrant and darkened in colour. Add fish sauce, coconut milk and stock now and bring gently to the boil. Then simmer for approx 5 mins.
   
3. Season your salmon with salt and pepper, then fry in a frying pan for 2 minutes on each side. Squeeze your lime into the coconut sauce, fold in the noodles and dill.
   
4. Split the salmon between 4 bowls, pour over the noodles and sauce, garnish with spring onion and a few sprigs of dill. Lovely!
   

• Cuisine: Malaysian
• Course: Main
• Skill Level: Moderate