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 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.
Recipe adapted from the restaurant Terra, St. Helena, CA
Recipe links:
GRILLED FILLET OF SALMON WITH THAI RED CURRY SAUCE from "The Secrets of Success Cookbook"
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE from
Gourmet magazine, July 1997