Grilled Salmon With Thai Curry Sauce And Basmati Rice
From darbar 16 years agoIngredients
- For rice shopping list
- 1 cup basmati rice shopping list
- 1 1/2 cups water shopping list
- 2 tablespoons unsalted butter shopping list
- For sauce shopping list
- 1 1/8 teaspoons minced peeled fresh gingerroot shopping list
- 1 1/8 teaspoons minced garlic shopping list
- 2 1/4 teaspoons peanut oil shopping list
- 3/4 teaspoon ground coriander seeds shopping list
- 1 1/2 teaspoons curry powder shopping list
- 1 1/2 teaspoons Thai red curry paste shopping list
- 1 1/2 teaspoons paprika shopping list
- 3/4 teaspoon ground cumin shopping list
- 1 1/4 cups well-stirred unsweetened coconut milk shopping list
- 3 tablespoons tomato purée shopping list
- 1 tablespoon soy sauce shopping list
- 1 1/2 tablespoons packed dark brown sugar shopping list
- For vegetables shopping list
- 3 cups finely shredded green cabbage shopping list
- 3/4 cup julienne strips of seeded peeled cucumber shopping list
- 3 tablespoons finely chopped fresh coriander shopping list
- 3 tablespoons finely chopped fresh mint leaves shopping list
- 1 tablespoon soy sauce shopping list
- 3 tablespoons rice vinegar (not seasoned) shopping list
- four 6-ounce pieces salmon fillet shopping list
- olive oil for brushing salmon shopping list
- 1/4 cup roasted peanuts shopping list
How to make it
- Make rice:
- Preheat oven to 400°F.
- 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.
- Make 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.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- 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.
- 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.
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