The tastes of Thailand on your salmon! Grilled salmon is topped with a delicious lemongrass and coconut sauce.
I had actually planned a different post for today, but this recipe was so good that I just had to share it right away 🙂
Does it seem like I’ve been posting more fish recipes than usual? First there was a coconut crusted snapper with spicy mango salsa, then there was the grilled salmon with a strawberry-balsamic reduction. Now yet another salmon recipe.
Truth be told, I am trying to clean out the freezer, which apparently was mostly full of fish! I am close…I can actually see the bottom now!
Plus I do really like salmon, but have become bored with our old stand-by recipe which involves a soy-sauce/garlic/maple syrup marinade.
So this past week-end I went on a lemongrassy adventure…and was super impressed with how this recipe turned out!
A few years ago, I had never really eaten Thai food.
Then we traveled to Thailand and I got to experience the beautiful complexity of tom yum soup, curries of all colors, and all sorts of noodle dishes. I learned quickly that I want ‘Falang’ spicy (aka: foreigner spicy). Thai spicy is a whole new level. Holy cow.
I met Ben’s extended Thai family (his step mom Ning is Thai), and got some private Thai cooking lessons.
Thai cooking lessons with Ning were hilarious. There was ‘add a little bit’ of this and ‘not too much’ of that. Translation: taste your food and add what is missing. Really helpful to a beginner!
For this recipe, I have taken Ning’s philosophy. I added some of this and a little bit of that, and tasted it until I was back in Thailand.
As you can see, the sauce is not a super thick sauce, but it is creamy, and it is tasty. The predominant flavors are lemongrass, with a touch of ginger and creamy coconut milk, and the sweet/sour/spicy/salty profile that Thailand is so famous for.
We served this up over rice to sop up the extra saucy goodness.
Grilled Salmon with Lemongrass & Coconut Sauce
- 4 salmon fillets
- salt and pepper
- spray oil
- 1 can coconut milk
- 3 kaffir lime leaves if available
- 2 stalks lemongrass outer layer and tops and bottoms removed, cut into 1 cm peices
- 2 " ginger peeled and sliced into 1/2 cm rounds
- 4 cloves garlic smashed
- 2-4 thai chillies stems removed and sliced lengthwise (keep seeds)
- 4 tablespoons fish sauce
- 1 1/2 tablespoon brown sugar
- 1 1/2 teaspoon soy sauce
- 1/4 teaspoon ground tumeric
- Pre-heat BBQ to medium heat.
- Wash and dry salmon. Sprinkle with salt and pepper.
- Spray BBQ with spray oil. Grill fish over medium heat on BBQ for 5 minutes per side or until cooked through.
- While fish is cooking, bring coconut milk to a boil. Add all ingredients and simmer for 10 minutes, stirring occasionally. Strain off all solids with a slotted spoon.
- Spoon sauce generously over grilled salmon. Serve over rice to sop up extra sauce.