Prep 15 mins
Cook 10 mins
From Bon Appetit, July 2008 The recipe says that it serves 4, but for portion control, you may serve it to as many as 10 people.
Thai Ginger Rub
- 2 1⁄2 lbs boneless salmon fillets
- olive oil
- 2 teaspoons lime juice
- 2 teaspoons ground ginger
- 1 teaspoon dried basil
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon salt
- 1⁄2 teaspoon ground cayenne pepper
Green Curry Sauce
- 1 1⁄2 tablespoons green curry paste
- 1⁄2 tablespoon curry powder
- 2 cups coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon basil leaves
- 4 teaspoons lime juice
- 1 1⁄2 tablespoons fresh basil, chopped
- Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up.
- Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down ( or boned side up if it is skinned); Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
- Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary.
- You may bake the salmon at 475°F for about 15 minutes.
- For the green curry sauce, stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar, and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.