This is a print preview of "Grilled Fillet Of Salmon With Thai Red Curry Sauce" recipe.

Grilled Fillet Of Salmon With Thai Red Curry Sauce Recipe
by Global Cookbook

Grilled Fillet Of Salmon With Thai Red Curry Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 1 1/2 c. basmati rice
  • 2 1/4 c. water
  • 1 1/2 ounce unsalted butter
  • 4 c. julienned cabbage - (loosely packed)
  • 2/3 c. julienned cucumber
  • 1/3 c. cilantro leaves
  • 1/3 c. mint leaves
  • 1 tsp soy sauce
  • 1 Tbsp. rice wine vinegar
  • 4 1/2 tsp peanut oil
  • 2 1/4 tsp chopped garlic
  • 2 1/4 tsp chopped peeled ginger
  • 1 1/2 tsp coriander seeds cracked
  • 1 Tbsp. curry pwdr
  • 1 Tbsp. Thai red curry paste (available in Asian markets and in the ethnic food section of some supermarkets)
  • 1 Tbsp. paprika
  • 1 tsp grnd cumin
  • 2 1/2 c. coconut lowfat milk
  • 5 Tbsp. tomato puree plus
  • 1 tsp tomato puree
  • 4 1/2 tsp soy sauce
  • 3 Tbsp. brown sugar
  • 1/2 c. roasted peanuts coarsely minced
  • 6 x salmon fillets, 3/4" thk - (6 ounce ea)
  • 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Directions

  1. 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 min. Set aside and keep hot.
  2. The Cabbage Salad: Combine cabbage, cucumber, cilantro and mint in a bowl; toss well. Cover and chill till salmon is cooked.
  3. The Red Curry Sauce: Hot oil in a medium-size saucepan over medium heat. Add in garlic and ginger; saute/fry till light brown. Add in coriander seeds, curry pwdr, curry paste, paprika and cumin. Reduce heat to low and saute/fry about 2 min to release flavors. Add in coconut lowfat milk, tomato puree, soy sauce and brown sugar. Bring to a simmer and remove from heat. Don't let sauce boil. Keep the sauce hot or possibly reheat gently before serving.
  4. The Salmon: Brush the salmon with the extra virgin olive oil and season with salt and pepper. Heat a grill to high. When very warm, add in the salmon and cook for about 2 1/2 min on each side for medium-rare.
  5. To serve: Mix the cabbage with the soy sauce and rice wine vinegar. Place about 1/2 c. of the cooked rice in the center of each serving plate; top with a salmon fillet, then pour 1/2 c. of the sauce around the outside edge. Add in 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.
  6. This recipe yields 6 servings.