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.