Ingredients: |
Ingredients: Rice:
1 cup basmati rice
1-1/2 cups water
2 tbsp unsalted butter
Sauce:
1-1/8 tsp minced, peeled fresh gingerroot
1-1/8 tsp minced garlic
2-1/4 peanut oil
3/4 tsp ground coriander seeds
1-1/2 tsp curry powder
1-1/2 tsp Thai red curry paste
1-1/2 tsp paprika
3/4 tsp ground cumin
1-1/4 cups well stirred unsweetened coconut milk
3 tbsp tomato puree (or ketchup or chili sauce will do)
1 tbsp soy sauce (or oyster sauce)
1-1/2 tbsp packed dark brown sugar
Vegetables
3 cups finely chopped shredded nappa cabbage
3/4 cup julienne strips of English cucumbers
1 or 2 small red peppers, cut into long thin slices
3 tbsp finely chopped fresh coriander
3 tbsp finely chopped mint leaves (or basil)
3 tbsp rice vinegar (not seasoned)
1/4 cup roasted peanuts
Four (4) 6-ounce pieces of salmon fillet
Olive oil for brushing salmon
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Directions: |
Directions:1) Preheat oven to 400 degrees
2) Make rice: In saucepan with an ovenproof lid, bring rice, water, butter to boil. Bake rice covered, in middle of oven 12 minutes (or make on top of stove) Keep warm.
3) Make sauce: In heavy saucepan, saute gingerroot and garlic in oil over moderately high heat, stirring until golden. Add coriander, curry power, curry paste, paprika and cumin and saute, stirring 1 minute or until fragrant. Whisk in coconut milk, tomato puree, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
4) Prepare vegetables: In a bowl, toss vegetable ingredients
5) Prepare grill / or oven (preheat to 400)
6) Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled oven rack until just cooked through, about 5 minutes on each side.
7) Put each salmon in center of 4 plates. Top salmon with vegetables and spoon sauce on and around it. Sprinkle vegetable with peanuts. |
This recipe for Grilled Salmon with Thai Curry Sauce and Basmatti Rice is from