Laura Hatcher Semeniuk
Spicy paksoistamppot with salmon
Oriental stew with bok choy, coconut milk and sambal with pink salmon.
Boil the potatoes in water with salt according to the instructions on the package.
Meanwhile, clean the salmon and divide it into pieces.
Cut the bok choy into strips and chop the onion.
Drain the potatoes. Put the pan on low heat and pour the coconut milk.
Stir to a smooth puree. Put the pak choi, onion and salmon through.
Season the stew with the sambal and serve.
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