Grilled Salmon with Thai Lemongrass-Coconut Sauce

Ingredients (12)

• 2 to 4 salmon steaks or fillets (fresh or previously frozen)
• 1/4 cup fresh coriander (for serving)
• 1 teaspoon cornstarch dissolved in 3 tablespoons water
• For the Lemongrass-Coconut Sauce:
• 4 tablespoons lemongrass (finely minced: either fresh or frozen—available at Asian stores)
• 5 cloves garlic
• 1/2 to 1 fresh red chili (minced, or 1/4 to 1/2 teaspoon cayenne pepper or dried crushed chili)
• 1/2 teaspoon regular chili powder
• 1/4 cup coconut milk
• 1/3 cup liquid honey
• 6 tablespoons fish sauce
• Juice of 1 lemon