Grilled Salmon With Rice and Vegetable Slaw

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Total Time
45mins
Prep
15 mins
Cook
30 mins

From Epicurious where it was very highly rated. Putting it here to make soon. Most reviewers suggested havling the thai red curry paste but I have copied the recipe as written.

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Ingredients

Nutrition

Directions

  1. Make rice:.
  2. Preheat oven to 400°F.
  3. 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.
  4. Make sauce:.
  5. 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.
  6. Prepare vegetables:.
  7. In a bowl toss together all vegetable ingredients.
  8. Prepare grill.
  9. 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.
  10. 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.