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–+ servings

Salmon with Coconut & Lemongrass

Marla Hingley
5 from 1 vote
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 6

Ingredients
  

  • 6 salmon steaks/fillets

Thai Sauce

  • 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

Instructions
 

  • 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.
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