Grilled Salmon with Thai Curry Sauce and Basmati Rice
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 1/2 cups water
- 1 1/2 teaspoons curry powder
- 1 tablespoon soy sauce
- 2 tablespoons unsalted butter
- 1 cup basmati rice
- 1 1/2 teaspoons paprika
- 3/4 teaspoon ground cumin
- 3 cups finely shredded green cabbage
- 1/4 cup roasted peanuts
- 1 1/2 tablespoons packed dark brown sugar
- Carbohydrate 53 g(18%)
- Cholesterol 109 mg(36%)
- Fat 59 g(90%)
- Fiber 4 g(18%)
- Protein 44 g(88%)
- Saturated Fat 24 g(122%)
- Sodium 603 mg(25%)
- Calories 908
PreparationMake rice: Preheat oven to 400°F. 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 sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, 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.
PreparationMake rice: Preheat oven to 400°F. 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 sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, 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.
