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GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE Recipe | |
Thai Seafood | |
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Ingredients:
For rice1 cup basmati rice 1 1/2 cups water 2 tablespoons unsalted butter For sauce 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoons minced garlic 2 1/4 teaspoons peanut oil 3/4 teaspoon ground coriander seeds 1 1/2 teaspoons curry powder 1 1/2 teaspoons Thai red curry paste 1 1/2 teaspoons paprika 3/4 teaspoon ground cumin 1 1/4 cups well-stirred unsweetened coconut milk 3 tablespoons tomato purée 1 tablespoon soy sauce 1 1/2 tablespoons packed dark brown sugar For vegetables 3 cups finely shredded green cabbage 3/4 cup julienne strips of seeded peeled cucumber 3 tablespoons finely chopped fresh coriander 3 tablespoons finely chopped fresh mint leaves 1 tablespoon soy sauce 3 tablespoons rice vinegar (not seasoned) four 6-ounce pieces salmon fillet olive oil for brushing salmon 1/4 cup roasted peanuts
Directions:
Make rice:Preheat oven to 400°F. 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. 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 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. Prepare grill. 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. 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. Serves 4. Gourmet You Asked For It; Terra, St. Helena CA July 1997 Another recipe you may be interested in.
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