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BBQ tamarind salmon with lemongrass, chilli & ginger

From olive magazine. Sour tamarind counters the rich salmon

100g jar tamarind purée
2 stalks lemongrass , sliced (woody layers removed)
1 small red chilli , seeds removed and finely chopped
3 cm root ginger , grated
3 tbsp palm sugar or honey
a small bunch mint , chopped
700g piece salmon , skin on
a small handful coriander , chopped

Mix the tamarind, lemongrass, chilli, ginger, palm sugar and mint together in a small bowl. Put the salmon on a greased piece of foil or a banana leaf (find these in the frozen section at Asian supermarkets).
Brush a thick layer of the sauce over the salmon and grill for 10 minutes.
Serve sprinkled with coriander and a bowl of extra marinade on the side for dipping.