- Ingredients
- 60ml Toasted sesame oil
- 400ml MAGGI Coconut Milk Powder Mix prepared
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 25g root ginger, grated
- 60ml Toasted sesame oil
- 250g Salmon fillets skinned
- 1 Lemon juiced
- 1tbsp Ground coriander
- 1 Stick of lemon grass
- 400ml MAGGI Coconut Milk Powder Mix prepared
- 2.8 Ltr Water
- 100g MAGGI Asian Concentrate Liquid Fonds
- 150g Fine rice noodles
- 4 Spring onions finely sliced
Salmon Laksa
Ingredients
Method
Serves 10
Method
Blend the chilli, garlic, ginger, coriander and sesame oil together in a blender or food processor to a paste.
Slice the salmon into 1cm pieces and marinate in the lemon juice for 2-3 minutes. Drain and set aside.
In a large pan, fry the paste and lemongrass for 1 minute. Stir in the coconut powder, water and liquid fonds. Bring to the boil and simmer for 10-15 minutes, stirring occasionally.
Remove the lemongrass. Stir in the salmon and noodles and simmer for 3-4 minutes before serving garnished with sliced spring onion.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
