Grilled Salmon with Lemongrass & Coconut Sauce
If you enjoy Thai flavors, you will love this salmon recipe. This sweet, sour, salty and spicy lemongrass and coconut milk sauce pairs perfectly with grilled salmon.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Thai
Servings: 4
Calories:
- 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 ½ cm rounds
- 4 cloves garlic smashed
- 2-4 thai chillies stems removed and sliced lengthwise (keep seeds)
- 4 tablespoons fish sauce
- 1 ½ tablespoon brown sugar
- 1 ½ teaspoon soy sauce
- ¼ 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.
Add Thai chillies to taste, and be careful to wash your hands after handling. Ours were frozen and I'm a wimp so I only used 2 chillies and it had the perfect heat.
Kaffir lime leave and Thai chillies can be found at Asian supermarkets and keep well in the freezer.