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Recipes  |
Thai Curry Sauce over Grilled Salmon with Basmati Rice
Rice: 1 1/2 cups water 2 tablespoon unsalted butter 1 cup basmati rice Sauce: 1 1/8 teaspoons minced peeled fresh gingerroot 1 1/8 teaspoons minced garlic 2 1/4 teaspoons peanut oil 3/4 teaspoon Coriander Seed Powder 1 1/2 teaspoons Curry Powder Medium Heat 1 1/2 teaspoons Thai red curry paste 1 1/2 teaspoons Hungarian 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 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 Salmon: four 6-ounce pieces salmon fillet olive oil for brushing salmon 1/4 cup roasted peanuts Directions: 1. 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. In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. 4. Add coriander thru cumin and sauté, stirring, 1 minute, or until fragrant. 5. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. 6. Remove pan from heat and keep warm. 7. Combine all vegetables in a bowl and toss. 8. Brush salmon with oil and sprinkle with salt and pepper to taste. 9. Grill salmon on an oiled rack set 5 to 6 inches over coals until just cooked through, about 5 minutes on each side. 10. Place a piece of salmon in the center of the four plates and top with vegetables. 11. Serve sauce on the side. Sprinkle with peanuts. Serves: 4 Prep Time: 45 minutes |
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