Salmon with Thai Red Curry Sauce, Asian Slaw & Basmati Rice Salmon with Thai Red Curry Sauce, Asian Slaw & Basmati Rice
Serves 4.

Rice
1 1/2 cups water
1 cup Basmati rice
2 tablespoons unsalted butter
Pinch of salt

Sauce
2 1/4 teaspoons peanut oil
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1 1/4 cups canned unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons brown sugar

Cabbage Salad
3 cups loosely packed julienned cabbage
1/2 cup julienned cucumber
3 tablespoons fresh coriander leaves
3 tablespoons fresh mint leaves
1 teaspoon soy sauce
1 tablespoon rice wine vinegar

Salmon
4 six-ounce pieces salmon fillets, about 3/4-inch thick
Olive oil for brushing salmon
Salt and pepper

1/4 cup coarsely chopped peanuts

To make the rice:
Preheat oven to 400°F. In an ovenproof saucepan over medium-high heat, bring rice, water, and butter to boil. Cover with a tightfitting lid.
Cook in oven until the rice is tender and the liquid has been absorbed, about 12 minutes. Fluff with fork. Set aside and keep warm.

To make the 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.

To make the cabbage salad:
In a bowl toss together all vegetable ingredients.

To make the salmon:
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.

To serve:
Place about 1/2 cup of rice in the center of each of 4 plates, then place salmon on top. Pour the sauce around the outside edge. Place a small pile of the cabbage salad on top of the salmon. Sprinkle the sauce with peanuts.