Grilled Salmon with Thai Curry Sauce and Basmati Rice - Gourmet Magazine

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter

For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato pure
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar

For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Make rice: Preheat oven to 400F.
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 saut gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saut, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato pure, 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.

Can be prepared in 45 minutes or less.

Serves 4.


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