Grilled Salmon with Thai Lemongrass-Coconut Sauce

The Spruce Eats
Serves: 4 Save

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

Directions

Learn how to make this recipe at The Spruce Eats

Go to Recipe

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!