Ingredients: |
Ingredients: Rice:
1 cup basmati rice
1 ½ cups water
2 Tbsp unsalted butter
Sauce:
1 1/8 tsp minced, peeled fresh gingerroot
1 1/8 tsp minced garlic
2 ¼ tsp peanut oil
¾ tsp ground coriander seeds
1 ½ tsp curry powder
1 ½ tsp Thai red curry paste
1 ½ tsp paprika
¾ tsp ground cumin
1 ¼ cups well-stirred unsweetened coconut milk
3 Tbsp tomato puree
1 Tbsp soy sauce
1 ½ Tbsp packed dark brown sugar
Vegetables:
3 cups finely shredded green cabbage
¾ cup julienne strips of seeded, peeled cucumber
3 Tbsp finely chopped fresh cilantro
3 Tbsp finely chopped fresh mint leaves
1 Tbsp soy sauce
3 Tbsp rice vinegar (not seasoned)
Four 6oz pieces of salmon fillet
Olive oil for brushing salmon
¼ cup roasted peanuts
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Directions: |
Directions:Four 6oz pieces of salmon fillet
Olive oil for brushing salmon
¼ cup roasted peanuts
Make Rice:
Preheat oven to 400°.
In a saucepan with an ovenproof lid bring rice, water and butter to boil. Bake rice, covered, in middle of oven for 12 minutes. Keep rice warm.
Make Sauce:
In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring until golden.
Add coriander, curry powder, curry paste, paprika, and cumin. Saute, stirring for 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.
Prepare vegetables:
In a bowl toss together all of the vegetable ingredients.
Prepare grill or broiler.
Brush salmon with oil and sprinkle with salt and pepper to taste. Grill or broil salmon on an oiled rack set 5 to 6 inches under broiler, until just cooked through, about 5 minutes each side.
Put rice in center of 4 plates, top with salmon, vegetables and peanuts. Spoon sauce over. |
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