THAI-GINGER RUBBED GRILLED SALMON WITH GREEN CURRY SAUCE

Thai-Ginger Rubbed Grilled Salmon With Green Curry Sauce image

Provided by Borealis Beegirl

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

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2 1/2 lbs boneless salmon fillets
olive oil
2 teaspoons lime juice
2 teaspoons ground ginger
1 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 1/2 tablespoons green curry paste
1/2 tablespoon curry powder
2 cups coconut milk
1 cup chicken broth
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon basil leaves
4 teaspoons lime juice
1 1/2 tablespoons fresh basil, chopped

Steps:

Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up.
Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down ( or boned side up if it is skinned); Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary.
You may bake the salmon at 475°F for about 15 minutes.
For the green curry sauce, stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar, and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.

Nutrition Facts : Calories 646, Fat 36.7, SaturatedFat 25, Cholesterol 147.2, Sodium 1732.4, Carbohydrate 17.6, Fiber 4.1, Sugar 12, Protein 62.5