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.
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.
Salmon with Coconut & Lemongrass
- 6 salmon steaks/fillets
- 14 oz 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
- 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.
- For the sauce, in a small bowl combine the coconut milk and cornstarch. Set aside.
- 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.
- Whisk in the coconut milk mixture and bring to a boil over medium heat until slightly thickened, about 2 minutes.
- Remove from heat, add cilantro, lime juice and season to taste with salt and pepper.