Grilled Fillet Of Pacific Salmon With Thai Red Curry Sauce And B

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A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

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Steps

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Prepare a fire in a charcoal grill or preheat a gas grill.

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To make the rice , preheat the oven to 350 degrees.

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Wash the rice in a colander under cold running water for 1 minute , then drain well and set aside for 10 minutes.

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In a small ovenproof saucepan , combine the rice , butter , and water.

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Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.

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Remove from the heat , put the pan in the oven , and bake for 12 to 14 minutes , or until the rice is tender and all the water is absorbed.

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Set aside and keep warm.

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To start the salad , combine the cabbage , cucumber , cilantro , and mint in a medium bowl , and toss well.

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Cover and refrigerate.

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To make the sauce , in a medium saucepan over a medium heat , heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.

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Remove the pan from the heat and add the coriander seeds , curry powder , curry paste , paprika , and cumin.

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Decrease the heat to low and sa.

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Ingredients

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basmati rice, unsalted butter, water, cabbage, cucumber, cilantro leaves, mint leaves, tomato puree, peanut oil, garlic, fresh ginger, coriander seed, curry powder, thai red curry paste, paprika, ground cumin, unsweetened coconut milk, brown sugar, salmon fillets, olive oil, salt & freshly ground black pepper, soy sauce, rice vinegar, roasted peanuts