Grilled Fillet of Salmon with Thai Red Curry Sauce
1 1/2 cup basmati rice
2 1/4 cup water
1 1/2 oz unsalted butter
4 cup julienned cabbage - (loosely packed)
2/3 cup julienned cucumber
1/3 cup cilantro leaves
1/3 cup mint leaves
1 tsp soy sauce
1 tbl rice wine vinegar
RED CURRY SAUCE
4 1/2 tsp peanut oil
2 1/4 tsp minced garlic
2 1/4 tsp minced peeled ginger
1 1/2 tsp coriander seeds cracked
1 tbl curry powder
1 tbl Thai red curry paste (available in Asian markets and in the ethnic food section of some supermarkets)
1 tbl paprika
1 tsp ground cumin
2 1/2 cup coconut milk
5 tbl tomato puree plus
1 tsp tomato puree
4 1/2 tsp soy sauce
3 tbl brown sugar
1/2 cup roasted peanuts coarsely chopped
6 x salmon fillets, 3/4" thk - (6 oz/150-170g ea)
1 tbl olive oil
Salt to taste
Freshly-ground black pepper to taste
The Rice: Preheat oven to 350 degrees (F, 180C. Combine the rice, water and butter in a small ovenproof saucepan. Bring to a boil, cover with a tight-fitting lid and place in the oven for 12 minutes. Set aside and keep warm.
The Cabbage Salad: Combine cabbage, cucumber, cilantro and mint in a bowl;
toss well. Cover and refrigerate until salmon is cooked.
The Red Curry Sauce: Warm oil in a medium-size saucepan over medium heat. Add
garlic and ginger; saute until light brown. Add coriander seeds, curry powder,
curry paste, paprika and cumin. Reduce heat to low and saute about 2 minutes to
release flavors. Add coconut milk, tomato puree, soy sauce and brown sugar.
Bring to a simmer and remove from heat. Do not let sauce boil. Keep the sauce
warm or reheat gently before serving.
The Salmon: Brush the salmon with the olive oil and season with salt and
pepper. Heat a grill to high. When very hot, add the salmon and cook for about 2
1/2 minutes on each side for medium-rare.
To serve: Mix the cabbage with the soy sauce and rice wine vinegar. Place
about 1/2 cup of the cooked rice in the center of each serving plate; top with a
salmon fillet, then pour 1/2 cup of the sauce around the outside edge. Add the
cabbage salad in a little pile on top of the salmon. (Try to get the salad to
stand up on the salmon.) Sprinkle the peanuts over the sauce.
This recipe yields 6 servings.