Grilled Salmon With Rice and Vegetable Slaw

Name: Grilled Salmon With Rice and Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 236.59 ml basmati rice; 354.88 ml water; 29.58 ml unsalted butter; 5.54 ml minced peeled fresh gingerroot; 5.54 ml minced garlic; 11.09 ml peanut oil; 3.69 ml ground coriander; 7.39 ml curry powder; 7.39 ml Thai red curry paste; 7.39 ml paprika; 3.69 ml ground cumin; 295.73 ml well-stirred unsweetened coconut milk; 44.37 ml tomato puree; 14.79 ml soy sauce; 22.18 ml packed dark brown sugar; 709.77 ml finely shredded green cabbage; 177.44 ml julienne strips of seeded peeled cucumber; 44.37 ml finely chopped fresh coriander; 44.37 ml finely chopped fresh mint leaves; 14.79 ml soy sauce; 44.37 ml rice vinegar (not seasoned); 4 salmon fillets; olive oil, for brushing salmon; 59.14 ml roasted peanuts

Submitted by Wendy's Kitchen

"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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Ready In:: 45mins
Ingredients:: 24
Serves:: 4

ingredients

For rice
236.59 ml basmati rice
354.88 ml water
29.58 ml unsalted butter
For sauce
5.54 ml minced peeled fresh gingerroot
5.54 ml minced garlic
11.09 ml peanut oil
3.69 ml ground coriander
7.39 ml curry powder
7.39 ml Thai red curry paste
7.39 ml paprika
3.69 ml ground cumin
295.73 ml well-stirred unsweetened coconut milk
44.37 ml tomato puree
14.79 ml soy sauce
22.18 ml packed dark brown sugar
For vegetables
709.77 ml finely shredded green cabbage
177.44 ml julienne strips of seeded peeled cucumber
44.37 ml finely chopped fresh coriander
44.37 ml finely chopped fresh mint leaves
14.79 ml soy sauce
44.37 ml rice vinegar (not seasoned)
4 salmon fillets
olive oil, for brushing salmon
59.14 ml roasted peanuts

directions

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.