Grilled Fillet Of Pacific Salmon With Thai Red Curry Sauce And B

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup basmati rice
• 1/2 teaspoon unsalted butter
• 1 1/2 cups water
• 2 cups loosely packed thinly sliced cabbage
• 1/3 cup loosely packed julienned cucumber
• 2 tablespoons cilantro leaves
• 2 tablespoons mint leaves
• 2 tablespoons tomato puree
• 2 teaspoons peanut oil
• 1 teaspoon minced garlic
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon coriander seed, cracked
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons thai red curry paste
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1 1/4 cups unsweetened coconut milk
• 2 tablespoons firmly packed brown sugar
• 2 teaspoons firmly packed brown sugar
• 4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
• 1 tablespoon olive oil
• salt & freshly ground black pepper
• 1/2 teaspoon soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon coarsely chopped roasted peanuts

Recipe

• 1 prepare a fire in a charcoal grill or preheat a gas grill.
• 2 to make the rice, preheat the oven to 350 degrees.
• 3 wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
• 4 in a small ovenproof saucepan, combine the rice, butter, and water.
• 5 cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
• 6 remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
• 7 set aside and keep warm.
• 8 to start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
• 9 cover and refrigerate.
• 10 to make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
• 11 remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
• 12 decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
• 13 stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
• 14 increase the heat, bring the sauce almost to a boil, and remove from heat. (don't let the sauce boil, or the sauce will separate.).
• 15 keep warm or reheat gently before serving.
• 16 meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
• 17 grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• 18 or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
• 19 to finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
• 20 to serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
• 21 ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
• 22 top each fillet with a tall mound of the cabbage salad.
• 23 sprinkle the sauce with peanuts.