Ingredients: |
Ingredients: Basmati Rice:
1 cup Basmati rice
1/2 t. butter
1 1/2 cups water
Cabbage Salad:
2 cups loosely packed, thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 T. cilantro leaves
2 T. mint leaves
Thai Red Curry Sauce:
2 t. oil
2 cloves garlic, minced
1 t. minced ginger
1 t. coriander seeds, cracked (Put in a Ziploc and smash them)
1 1/2 t curry powder
1 1/2 t. Thai red curry paste
1 1/2 t. paprika
1/2 t. ground cumin
1 1/4 cups unsweetened coconut milk
2 T, plus 2 t. tomato paste (from a squeeze tube)
2 t. soy sauce
1 T plus 1 1/2 t firmly packed brown sugar
4 (6 oz) salmon fillets
1 T. olive oil
Salt and freshly ground pepper to taste
1/2 t. soy sauce
2 t. rice vinegar
1 T. coarsely chopped roasted peanuts
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Directions: |
Directions:Prepare a fire in a charcoal or gas grill. To prepare the rice, preheat the oven to 350º. Wash the rice in a colander under running water for 1 minute, drain well and set aside. In a small, ovenproof saucepan, combine the rice, butter and water. Cover with a tight fitting lid and cook over high heat until strong steam comes out from under the lid. Remove from the heat, put pan in the oven and bake for 12-14 minutes. Set aside and keep warm.
To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl and toss well. Cover and refrigerate.
To make the sauce, in a medium saucepan, heat the oil and saute the garlic, ginger until the garlic is lightly browned. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika and cumin. Decrease heat to low and saute for about 2 minutes to release the oils and flavors. Be careful not to burn it. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Simmer for a few minutes. Do not let the sauce boil. Keep warm or reheat before serving.
Meanwhile brush the salmon fillets with a little olive oil and salt and pepper. Grill fillets for about 2 1/2 minutes per side for medium rare.
To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
To serve, place about 1/2 cup of rice in the center of each of 4 warmed plates. Ladle 1/2 cup of sauce around the rice, then place the fillet on top of the rice. Top each fillet with a tall mound of the cabbage salad. Sprinkle sauce with the peanuts. |
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