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Salmon with Coconut & Lemongrass

Classic Thai flavors of lime and lemongrass are blended together with coconut milk to make a delicious sauce that tastes amazing with a fresh baked piece of salmon.

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Finely chop the lemongrass then add to a saucepan along with the ginger, garlic, curry powder, Sriracha and oil. Heating this mixture for a few minutes is all it takes to bring out the spices fragrant aromas, making the flavor of the sauce that much more intense.

Whisk in the coconut/cornstarch mixture and bring to a boil until slightly thickened. Remove from heat, and stir in the cilantro, lime juice and season to taste with salt and pepper. Serve with grilled or poached salmon steaks.

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Salmon with Coconut & Lemongrass
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Serves: 6
Ingredients
  • 6 salmon steaks/fillets
Thai Sauce
  • 14oz canned coconut milk
  • 1 ½ tsp cornstarch
  • 1 Tbsp lemongrass, finely chopped
  • 1 Tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 tsp curry powder
  • 1 tsp Sriracha (or other GF hot sauce)
  • 1 Tbsp oil
  • 2 Tbsp fresh cilantro, chopped
  • 1 Tbsp lime juice
  • Salt and pepper
Instructions
  1. Brush salmon with a bit of olive oil and season with salt and pepper. Grill, broil or bake (400°F) until flesh flakes with a fork, about 12-20 minutes depending on thickness.
  2. For the sauce, in a small bowl combine the coconut milk and cornstarch. Set aside.
  3. In a small saucepan combine the lemongrass, ginger, garlic, curry powder, Sriracha and oil over medium-low heat. Stir until heated and fragrant, about 1-2 minutes.
  4. Whisk in the coconut milk mixture and bring to a boil over medium heat until slightly thickened, about 2 minutes.
  5. Remove from heat, add cilantro, lime juice and season to taste with salt and pepper.

 

2 Responses to Salmon with Coconut & Lemongrass

  1. Celina March 16, 2016 at 11:46 am #

    Sounds delicious. I will try the recipe this coming Good Friday.

    Thanks,

    Cerlina

  2. Tracey March 20, 2016 at 11:10 am #

    It was a hit with my family!

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