· 4 T. oil
· 2 T. green curry paste
· 1 ½ - 2 # salmon filet
· 1 can coconut milk
· 6 T. sriracha
· 2 T. smoked honey
· 1 T. soy sauce
1. Preheat grill to medium high heat. Leave 1 side on medium low. Have a piece of foil a little bit bigger than the salmon ready as well.
2. Mix together the oil and curry paste. Stir well.
3. When grill is hot, make sure it is well oiled. Rub down the salmon with the oil/curry paste mix. Place the salmon flesh side down on the grill. Cook for about 4 minutes until the salmon picks up nice grill marks. Place the foil on the medium low side, flip the salmon over and place skin side down on the foil. Continue cooking until the salmon is cooked. Remove from the foil. Discard the foil.
4. Meanwhile while the salmon is cooking, combine the coconut milk, sriracha, smoked honey, and soy sauce in a sauce pan. Reduce on medium heat until the sauce can coat the back of a spoon. Serve with the grilled salmon.