Grilled Fillet Of Salmon With Thai Red Curry Sauce

Recipe Ingredients

		Rice
1 1/2 cups	240g / 8.5oz	Basmati rice
2 1/4 cups	533ml	Water
1 1/2 oz	42g	Unsalted butter
		Cabbage Salad
4 cups	948ml	Julienned cabbage - (loosely packed)
2/3 cup	157ml	Julienned cucumber
1/3 cup	5.3g / 0.2oz	Cilantro leaves
1/3 cup	13g / 0.5oz	Mint leaves
1 teaspoon	5ml	Soy sauce
1 tablespoon	15ml	Rice wine vinegar
		Red Curry Sauce
4 1/2 teaspoons	22ml	Peanut oil
2 1/4 teaspoons	11ml	Minced garlic
2 1/4 teaspoons	11ml	Minced peeled ginger
1 1/2 teaspoons	7.5ml	Coriander seeds - cracked
1 tablespoon	15ml	Curry powder
1 tablespoon	15ml	Thai red curry paste
		= (available in Asian markets and in the
		Ethnic food section of some supermarkets)
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Ground cumin
2 1/2 cups	592ml	Coconut milk
5 tablespoons	75ml	Tomato puree - plus
1 teaspoon	5ml	Tomato puree
4 1/2 teaspoons	22ml	Soy sauce
3 tablespoons	45ml	Brown sugar
1/2 cup	73g / 2.6oz	Roasted peanuts - coarsely chopped
		Salmon
6		Salmon fillets, 3/4" thk - (6 oz ea)
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

The Rice: Preheat oven to 350 degrees. 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.

Per Serving: 955 calories, 44 g protein, 56 g carbohydrate, 64 g fat (29 g saturated), 128 mg cholesterol, 461 mg sodium, 4 g fiber.

Source:
San Francisco Chronicle, 08-06-1999

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