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
- 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
- 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.