Grilled salmon with thai curry sauce and basmati rice

Ingredients for 4 servings

(Dara's substitutions/suggestions in parentheses)
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 (I left these out, for lack of them)
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(!! do this beforehand) unsweetened coconut milk
3 tablespoons tomato purée (tomato paste)
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

For vegetables
3 cups finely shredded green (or red) cabbage
3/4 cup julienne strips of seeded peeled cucumber (and/or carrots)
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves (I left these out)
1 tablespoon soy sauce
3 tablespoons rice vinegar (white wine vinegar)

four 6-ounce pieces salmon fillet
olive oil for brushing salmon
(S&P)
1/4 cup roasted peanuts (optional)

40 min · Medium

Directions

1. Make rice:
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. (Or, if you don't have a fancy saucepan with an ovenproof lid, you can cook it on the stovetop like normal, ~40min)

3. Make sauce:
In a heavy saucepan sauté gingerroot and garlic in oil over moderately high (medium) 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.

4. Prepare vegetables:
In a bowl toss together all vegetable ingredients.

5. 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 (or if you've realized you've run out of propane and charcoal: heat a cast iron pan on the stove over medium-high, cook fish 5-6 minutes on each side or until pink and flakey).

6. Put (a scoop of rice) each in center of 4 plates and arrange salmon on top. Top salmon with vegetables (or arrange in a ring around the rice) and spoon sauce around it. Sprinkle vegetables with peanuts.

main courses, curry, quick, salmon, thai September 09, 2014 17:25

Author Gourmet | July 1997 epicurious.com/recipes/foo...