GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI

Grilled Salmon with Thai Curry Sauce and Basmati image

Provided by Vicki Butts (lazyme)

Categories Seafood

Time 40m

Number Of Ingredients 28

RICE:
1 c basmati rice
1 1/2 c water
2 Tbsp unsalted butter
SAUCE:
1 1/8 tsp fresh gingerroot, peeled, minced
1 1/8 tsp minced garlic
2 1/4 tsp peanut oil
3/4 tsp ground coriander seeds
1 1/2 tsp curry powder
1 1/2 tsp thai red curry paste
1 1/2 tsp paprika
3/4 tsp ground cumin
1 1/4 c unsweetened coconut milk, well-stirred
2 Tbsp tomato puree
1 Tbsp soy sauce
1 1/2 tsp dark brown sugar, packed
VEGETABLES:
3 c green cabbage, finely shredded
3/4 c cucumber, seeded, peeled, julienned
3 Tbsp fresh coriander, finely chopped
3 Tbsp fresh mint leaves, finely chopped
1 Tbsp soy sauce
3 Tbsp unseasoned rice vinegar
SALMON:
4 6-oz salmon fillets
olive oil, for brushing salmon
1/4 c roasted peanuts

Steps:

1. Make rice: Preheat oven to 400°F.
2. In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
3. Make sauce: In a heavy saucepan saute ginger root and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saute, stirring, 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.
4. Prepare vegetables: In a bowl toss together all vegetable ingredients.
5. Prepare grill.
6. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
7. Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.