THAI SALMON AND LEMONGRASS COCONUT RICE - 25/25
Ingredients
- 4 Salmon Steaks or Fillets
- 1 cup Fresh Coriander
- 1 tsp Cornstarch
- 4 tbsp Fresh Coriander
- 4 tbsp Lemongrass
- 5 cloves Garlic
- 1 Fresh Red Chili
- 1 tsp Regular Chili Powder
- 1/4 cup Coconut Milk
- 1/3 cup Liquid Honey
- 6 tbsp Fish Sauce
- 1 Lemon
- 1 cup Brown Rice
Instructions
- Combine all sauce ingredients together in a food processor or blender. Blitz well create a delicious lemony sauce. (If you don't have a food processor, mince the garlic and chili, then combine with other ingredients, stirring well to dissolve the honey).Pour 1/3 of this sauce over the salmon - reserve the rest for later. Turn salmon pieces several times in the sauce, then cover and set in the refrigerator to marinate for at least 10 minutes or several hours.Grill the salmon over a hot oiled grill until the inner flesh is no longer translucent when gently pulled apart with a fork.While salmon is grilling, place remaining sauce in a small pot or sauce pan over medium-high heat. Bring to a boil, then reduce to a simmer. Add the cornstarch dissolved in water and stir until sauce thickens. Remove from heat. (Note: if your lemongrass is minced by hand, you may want to boil it longer in order to soften it)Taste-test the sauce, adding more lemon if it's too sweet for your taste, or more honey if you prefer it sweeter. You can also add more coconut for a milder, richer flavor. If desired, add more chili for a spicier sauce.To serve, plate up the grilled salmon and spoon some of the sauce over each portion. Add sprigs of fresh coriander and serve remaining sauce on the side together with Thai jasmine or Thai coconut rice. ENJOY!
Nutrition
Calories: 857kcalCarbohydrates: 74gProtein: 38gFat: 48gSodium: 2.55mg
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