Ingredients: |
Ingredients: Salmon
1 tsp chili powder
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp mustard powder
1 tsp salt
1 tsp sugar
4 6-7 oz salmon fillets with skin
Dressing
6 tbls rice vinegar
3 tbls soy sauce
2 tbls oriental sesame oil
2 tbls chopped fresh cilantro
2 tbl finely chopped peeled fresh ginger
21 tsp sugar
Rice
1 tbl butter
1 cup basmati rice
1 cup water
2/3 cup unsweetened coconut milk
2 tbls vegetable oil
Thai Veggies
1 tbl oriental sesame oil
4 tsps minced peeled fresh ginger
2 large minced garlic cloves
1 red bell pepper, cut lengthwise into thin strips
6 ozs shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced cut on diagonal
3 cups thinly sliced bok choy
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Directions: |
Directions:For salmon: Mix 1st 7 ingredients in small bowl to blend. Place salmon, skin side down on rimmed baking sheet. Sprinkle spice over each fillet. Cover with plastic and refrigerate 3 hours or overnight.
For dressing: Whisk vinegar and next 5 ingredients in small bowl to blend. For Rice: Melt butter in heavy large saucepan over medium heat. Add rice and saute’ until rice begins to turn opaque, about 2 minutes. Stir in 2 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 20 minutes. Season to taste with salt and pepper.
Meanwhile, heat vegetable oil in heavy large skillet over medium high heat. Add salmon fillets to skillet, flesh side down. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes. Cover with foil or keep in warmed oven while preparing veggies.
For veggies.
Heat oil in heavy large skillet or wok over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Salt and pepper to taste.
Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing over and serve immediately.
Bon Appetit – March 2001 |
This recipe for Seared Salmon with Thai Vegetables is from