Laksa is a curry paste that hails from Singapore. It’s full of immune boosting ingredients like turmeric, ginger, garlic, and lime. Our Boom Boom seasoning adds a kick of Szechuan chiles to the salmon that is gently cooked in a cedar wrap.
Total Time: 1 hour
For the Laksa
- 1 Shallot
- 2” piece of fresh Ginger, peeled
- 2 stalks Lemongrass, whites only
- 6 cloves Garlic, crushed
- 1 Tbsp Turmeric
- 2 Limes, zested and juiced
- ½ cup Cilantro
- 1 green Jalapeño
- 1 can Unsweetened Coconut Milk, 14 oz or so
- dash of Fish Sauce
- dash of neutral Oil
For the Salmon
For the Veg
- 2 Red Bell Peppers, cut into eighths
- 1 head Broccoli, cut into small florets
- 1 Tbsp neutral Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- ½ Tbsp Kosher Salt
This recipe will yield some extra Laksa curry paste. It can made in advance, frozen for later, or kept in the fridge for up to a week.
- Preheat a grill or oven to 425˚F and soak the wraps in water for a minute or so.
- Except for the coconut milk, fish sauce, lime juice, and oil – add all the laksa ingredients to a food processor or blender, puree smooth.
- Preheat a sauté pan and add a little oil. Add 2 Tbsp of the laksa paste and cook on medium heat stirring constantly for one minute. Add the coconut milk and whisk smooth. Heat through and season with the fish sauce and lime juice, set side.
- Season the salmon with Boom Boom Spice Rub and lay one piece on each cedar wrap. Fold the wrap over the salmon to enclose and secure with twine.
- Place the salmon on the grill or in the oven and cook through, about 15 minutes.
- While the salmon cooks, toss the vegetables with the oil, sesame seeds, and salt. Grill or roast alongside the salmon for 10 minutes.
- Unwrap the salmon, serve with the vegetables, and plenty of Laksa sauce.
*Keep a spray bottle of water handy in case of flare-ups.