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

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Mojito

The Bar

This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves
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