|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled salmon with Thai lemongrass-coconut sauce is just perfect for fresh salmon steaks or fillets (you can use previously frozen salmon as well). The sauce can be made up in minutes and is a delightful mingling of sweet, sour, and spicy. All these flavors come together in a marvelous blend of fresh lemon and lemongrass, coconut milk, honey, plus a dash of spice (garlic and chili) for a salmon-perfect combination. Makes an easy gourmet treat—great for everyday eating, or for your next barbecue party or cookout.
- 2 to 4 salmon steaks or fillets (fresh or previously frozen)
- 1/4 cup fresh coriander (for serving)
- 1 teaspoon cornstarch dissolved in 3 tablespoons water
- For the Lemongrass-Coconut Sauce:
- 4 tablespoons lemongrass (finely minced: either fresh or frozen—available at Asian stores)
- 5 cloves garlic
- 1/2 to 1 fresh red chili (minced, or 1/4 to 1/2 teaspoon cayenne pepper or dried crushed chili)
- 1/2 teaspoon regular chili powder
- 1/4 cup coconut milk
- 1/3 cup liquid honey
- 6 tablespoons fish sauce
- Juice of 1 lemon
Combine all sauce ingredients together in a food processor or blender. Blitz well to create a delicious lemony sauce. (If you don't have a food processor, mince the garlic and chili, then combine with other ingredients, stirring well to dissolve the honey).
Pour 1/3 of this sauce over the salmon—reserve the rest for later. Turn salmon pieces several times in the sauce, then cover and set in the refrigerator to marinate for at least 10 minutes or several hours.
Grill the salmon over a hot oiled grill until the inner flesh is no longer translucent when gently pulled apart with a fork.
While salmon is grilling, place remaining sauce in a small pot or saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Add the cornstarch dissolved in water and stir until sauce thickens. Remove from heat. If your lemongrass is minced by hand, you may want to boil it longer in order to soften it.
Taste-test the sauce, adding more lemon if it's too sweet for your taste, or more honey if you prefer it sweeter. You can also add more coconut for a milder, richer flavor. If desired, add more chili for a spicier sauce.
To serve, plate up the grilled salmon and spoon some of the sauce over each portion. Add sprigs of fresh coriander and serve remaining sauce on the side together with Thai jasmine or Thai coconut rice. Enjoy!
- If your salmon is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook.