GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE

Thai Seafood

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Ingredients

  • For rice
  • 1 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





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Submitted 10/18/05.
Source: Gourmet
Submitted By: merstar unicorn

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE