Grilled Salmon With Rice And Vegetable Slaw

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup basmati rice
• 1 1/2 cups water
• 2 tablespoons unsalted butter
• 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
• 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 puree
• 1 tablespoon soy sauce
• 1 1/2 tablespoons packed dark brown sugar
• 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)
• 4 salmon fillets
• olive oil, for brushing salmon
• 1/4 cup roasted peanuts

Recipe

• 1 make rice:.
• 2 preheat oven to 400°f.
• 3 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.
• 4 make sauce:.
• 5 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.
• 6 prepare vegetables:.
• 7 in a bowl toss together all vegetable ingredients.
• 8 prepare grill.
• 9 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.
• 10 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.