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1 tablespoon lemongrass, finely minced
1/2 teaspoon garlic, chopped
1 1/2 tablespoons butter
1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)
1 teaspoon red curry paste
1 1/2 teaspoons honey
1 1/2 teaspoons lemon, juiced
1/2 teaspoon salt
Pinch of pepper
1 teaspoon chives, minced
2 1/2 tablespoons olive oil
3-6oz salmon fillets
1 1/2 cups cooked quinoa or basmati rice
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