Name: Grilled Salmon with Thai Curry Sauce and Basmati Rice
Yield: Serves 4
Ingredients: 1 cup basmati rice; 1 1/2 cups water; 2 tablespoons unsalted butter; 1 1/8 teaspoons minced peeled fresh gingerroot; 1 1/8 teaspoons minced garlic; 2 1/4 teaspoons peanut oil; 3/4 teaspoon ground coriander seeds; 1 1/2 teaspoons curry powder; 1 1/2 teaspoons Thai red curry paste; 1 1/2 teaspoons paprika; 3/4 teaspoon ground cumin; 1 1/4 cups well-stirred unsweetened coconut milk; 3 tablespoons tomato purée; 1 tablespoon soy sauce; 1 1/2 tablespoons packed dark brown sugar; 3 cups finely shredded green cabbage; 3/4 cup julienne strips of seeded peeled cucumber; 3 tablespoons finely chopped fresh coriander; 3 tablespoons finely chopped fresh mint leaves; 1 tablespoon soy sauce; 3 tablespoons rice vinegar (not seasoned); four 6-ounce pieces salmon fillet; olive oil for brushing salmon; 1/4 cup roasted peanuts

Can be prepared in 45 minutes or less.

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Recipe information

Yield
Serves 4

Ingredients

For rice

1 cup basmati rice

1 1/2 cups water

2 tablespoons unsalted butter

For sauce

1 1/8 teaspoons minced peeled fresh gingerroot

1 1/8 teaspoons minced garlic

2 1/4 teaspoons peanut oil

3/4 teaspoon ground coriander seeds

1 1/2 teaspoons curry powder

1 1/2 teaspoons Thai red curry paste

1 1/2 teaspoons paprika

3/4 teaspoon ground cumin

1 1/4 cups well-stirred unsweetened coconut milk

3 tablespoons tomato purée

1 tablespoon soy sauce

1 1/2 tablespoons packed dark brown sugar

For vegetables

3 cups finely shredded green cabbage

3/4 cup julienne strips of seeded peeled cucumber

3 tablespoons finely chopped fresh coriander

3 tablespoons finely chopped fresh mint leaves

1 tablespoon soy sauce

3 tablespoons rice vinegar (not seasoned)

four 6-ounce pieces salmon fillet

olive oil for brushing salmon

1/4 cup roasted peanuts

Preparation

Make rice:
Step 1
Preheat oven to 400°F.
Step 2
In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
Make sauce:
Step 3
In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
Prepare vegetables:
Step 4
In a bowl toss together all vegetable ingredients.
Step 5
Prepare grill.
Step 6
Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
Step 7
Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

TagsThai Southeast Asian Asian Basmati Rice Rice Rice & Grains Coconut Milk Green Cabbage Cabbage Leafy Greens Vegetable Cucumber Salmon Fish Seafood Main Dinner Grilling Summer Gourmet

Recipe information

Ingredients

For rice

For sauce

For vegetables

Preparation

Make rice:

Step 1

Step 2

Make sauce:

Step 3

Prepare vegetables:

Step 4

Step 5

Step 6

Step 7

Recipe notes