Grilled Salmon with Basil-Coconut Sauce and Asian Slaw

Preheat grill over medium flame.

Season salmon on both sides with salt and pepper and lightly oil the skin side. When grill is hot cook salmon, skin side down, for about 8 minutes or until desired doneness.

Meanwhile, add coconut milk to a small saucepan. Lightly crush one clove of garlic and add it to the coconut milk.

Peel the ginger. Cut 1/2 inch in set it aside. Cut the remaining one inch into four slices then add it to the small pan. Tear 8 basil leaves into large pieces and then stir into the coconut milk.

Bring the pan to a boil then reduce to a simmer over medium heat. Let the coconut milk cook down until reduced by half. Season to taste with salt and pepper. Keep warm until ready to serve.

Prepare the slaw by removing the core of the cabbage and shred leave by slicing crosswise as thin as possible. Peel and shred the carrot. Remove the core from the red pepper and cut into pieces about inch long by 1/8 inch thick. Toss cabbage, red pepper, carrot and cilantro together in a large bowl.

Mince 1 clove garlic, mince ginger, remove seeds from chili and mince chili.

In a small bowl, mix garlic, 1 tsp of ginger, and chili with sugar, rice wine vinegar and vegetable oil until blended. Season to taste with salt and pepper.

Toss vinaigrette with the slaw. Finely slice remaining basil leaves into a chiffonade.

To serve, plate one salmon piece beside a portion of the slaw. Remove and discard the large ginger pieces and garlic clove from the coconut sauce.

Spoon several tablespoons of the coconut sauce over each piece of fish. Top the fish with sprinkling of the thinly sliced basil.