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Grilled Salmon in Thai Curry Sauce Recipe

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This recipe for Grilled Salmon in Thai Curry Sauce, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison VV Lasell


6-8 salmon filets
Thai Curry Sauce:
1TB minced fresh ginger root
1 tsp minced garlic
1 tbsp vegetable oil
1 tsp ground coriander seeds
1 tsp curry powder
1 tsp Thai red curry paste
1 tsp paprika
1 tsp cumin
1 15 oz can unsweetened coconut milk
2 Tbsp brown sugar
3 Tbsp tomato puree
1 Tbsp soy sauce
2 lb russet potatoes
4 garlic cloves
˝ cup milk
3 Tbsp butter
3 cups shredded cabbage
1 cup julienned peeled English cucumber
3 Tbsp minced fresh cilantro
3 Tbsp fresh mint leaves
3 Tbsp rice vinegar
! Tbsp soy sauce

For the sauce. Sauté the gingerroot and garlic in oil on medium saucepan until golden brown. Stir in the coriander, curry powder, curry paste, paprika, and cumin. Saute for 1 min. Add the coconut milk, brown sugar, tomato puree and soy sauce and mix well. Bring to a boil; reduce the heat. Simmer for 15 minutes, stirring occasionally. Cover to keep warm. You may prepare 1 day in advance and store, covered in the refrigerator. Reheat before serving.
For the potatoes: Make ‘em
For the slaw:
Combine the cabbage, cucumber, cilantro, mint in a bowl and mix well.
Add a mixture of the vinegar and soy sauce and toss to coat. Chill, covered in the
fridge for an hour.
For the salmon:
Brush the filets with oil, Grill over medium heat for 5-6 minutes per side or until the fillets flake.
TO serve:
Mound about 1 cup of mashers on the center of each plate. Spoon some of the warm sauce around the potatoes. Arrange 1 salmon fillet over each serving of potatoes. Top with slaw (looking like a mtn peak!!!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
WE CALL THIS THE TOWER OF POWER! Sauces can be made a day ahead. ALWAYS a huge crowd pleaser. Very good with chicken as well.




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