Grilled Salmon with Thai Curry and Basmati Rice

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Kylie1969

Chef Extraordinaire
Joined
Jun 24, 2012
Messages
13,111
Location
Australia
Serves 4

Ingredients

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 purée
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 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.
 
Your all very welcome...it truly is a tasty dish :)

Greg, we found this recipe online...we like to also have this using chicken breasts too ;)

Steve, sorry, but I did not convert the recipe to US units..it is just as I found it

The salad too is lovely, such a nice compliment to the meal, adds a nice crunchy texture :)
 
Serves 4

Ingredients

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 purée
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 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.

Ooooh Kylie, I just found this and it sounds wonderful. Gonna make soon. Thanks so much! :yum:
 
Your very welcome Chef :)

You will love it...it has the best taste and goes extremely well with salmon, but like I mentioned, also nice with chicken and I am guessing it would be nice with red meat too :)

Let me know what you think when you have had it ;)
 
What is the recipe for the red curry paste? I will always try a new curry paste recipe.:yum:
 
Craig, we just use the paste straight from the jar :LOL:

Would be nice with a homemade one though ;)
 
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