This dish uses a curry mixture called laksa which has roots in Malaysia. In place of the bok choy you could use other greens, such as spinach or chard.

(Serves 4)


  • 4 eight ounce center cut Verlasso salmon portions, skin removed
  • Salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 cup chicken stock
  • 1 cup coconut milk, well stirred
  • 1/2 cup laksa paste or to taste (recipe follows)
  • 4 baby bok choy, steamed until crisp, tender and halved
  • Daikon or other savory sprouts, such as sunflower (optional)


  1. Pat the salmon dry, season lightly with salt and pepper. Heat 2 tablespoons of olive oil in an ovenproof saute pan (prefereably non-stick) over moderately high heat and quicky saute fish on one side until nicely browned. Turn fish over and place pan in a preheated 450°F oven for 4-5 minutes or until just cooked through. It should be slightly translucent in the middle.
  2. While fish is cooking, heat the stock and coconut milk in a small sauce pan and bring to a simmer. Stir in laksa paste and keep warm. Adjust amount of paste to you own taste.
  3. To serve, place a piece of bok choy in the center of a shallow warm soup plate and top with salmon. Ladle laksa around, top with sprouts and serve immediately.

For the Laska Paste

(Makes a little more than a cup)

  • 2 tablespoons chili garlic sauce (or to taste)*
  • 1/3 cup chopped shallots
  • 1/3 cup chopped and toasted macadamia nuts or blanched almonds
  • 1/4 cup peeled and finely chopped ginger
  • 2 tablespoons coriander seeds, toasted and ground
  • 2 tablespoons fish sauce (or to taste)
  • juice and zest from 2 large limes
  • 2 teaspoons sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1/2 cup or so, coconut milk
  1. Add all ingredients into a blender and process for a minute or two until very smooth. It should be very fragrant. Adjust the sweet/sour/hot and salty flavors to your own taste. Store covered in the refrigerator for up to 3 days or frozen up to 3 months.
    *Chili garlic sauce is available in the Asian markets and in the Asian section of some supermarkets. Lee Kum Kee from Hong Kong is a widely distributed brand.