Ingredients: |
Ingredients: For Rice:
1 c. basmati rice
1½ c. water
2 T. unsalted butter
For Sauce:
1⅛ tsp. minced, peeled fresh ginger root
1⅛ tsp. minced garlic
2¼ tsp. peanut oil
¾ tsp. ground coriander seeds
1½ tsp. curry powder
1½ tsp. Thai red curry paste
1½ tsp. paprika
¾ tsp. ground cumin
1¼ c. well-stirred unsweetened coconut milk
3 T. tomato purée
1 T. soy sauce
1½ T. packed dark brown sugar
For Vegetables:
3 c. finely shredded green cabbage
¾ c. julienne strips of seeded, peeled cucumbers
3 T. finely chopped fresh coriander
3 T. finely chopped fresh mint leaves
1 T. soy sauce
3 T. unseasoned rice vinegar
4 salmon filets(6 oz ea)
Olive oil for brushing salmon
¼ c. roasted peanuts
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Directions: |
Directions:Make rice:
Preheat oven to 400º. In a saucepan with an ovenproof lid, bring rice, water, and butter to boil. Bake the rice, uncovered, in middle of oven for 12 minutes. Keep warm.
Make sauce:
In a heavy saucepan sauté ginger root 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:
In a bowl, toss together all vegetable ingredients.
To grill salmon and serve:
Prepare grill. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5-6” over glowing coals until just cooked through, about 5 minutes on each side.
Drizzle some sauce in a zig-zag pattern across each plate. Place a salmon filet in the center of each plate. Top the salmon with vegetables and spoon sauce around it. Sprinkle the vegetable with roasted peanuts. |
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