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Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B Recipe

Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B Recipe

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Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B

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Ingredients:

Serving

1 cup basmati rice
1/2 tsp unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tbsp cilantro leaves
2 tbsp mint leaves
2 tbsp tomato puree
2 tsp peanut oil
1 tsp minced garlic
1 tsp minced peeled fresh ginger
1 tsp coriander seed, cracked
1 1/2 tsp curry powder
1 1/2 tsp thai red curry paste
1 1/2 tsp paprika
1/2 tsp ground cumin
1 1/4 cups unsweetened coconut milk
2 tbsp firmly packed brown sugar
2 tsp firmly packed brown sugar
4 (6 oz) king salmon fillets or 4 (6 oz) atlantic salmon fillets, each 3/4 inch thick
1 tbsp olive oil
salt & freshly ground black pepper
1/2 tsp soy sauce
2 tsp rice vinegar
1 tbsp coarsely chopped roasted peanuts

Directions:

Prepare a fire in a charcoal grill or preheat a gas grill.
To make the rice, preheat the oven to 350 degrees.
Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
In a small ovenproof saucepan, combine the rice, butter, and water.
Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
Set aside and keep warm.
To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
Cover and refrigerate.
To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
Keep warm or reheat gently before serving.
Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
Top each fillet with a tall mound of the cabbage salad.
Sprinkle the sauce with peanuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	458.39 Kcal (1919 kJ)
Calories from fat	271.87 Kcal
		% Daily Value*
Total Fat	30.21g	46%
Cholesterol	20.27mg	7%
Sodium	345.21mg	14%
Potassium	549.04mg	12%
Total Carbs	40.82g	14%
Sugars	10.33g	41%
Dietary Fiber	5.38g	22%
Protein	11.25g	23%
Vitamin C	22.3mg	37%
Vitamin A	0.4mg	13%
Iron	70.7mg	393%
Calcium	92mg	9%

Amount Per 100 g
Calories	137.13 Kcal (574 kJ)
Calories from fat	81.33 Kcal
		% Daily Value*
Total Fat	9.04g	46%
Cholesterol	6.06mg	7%
Sodium	103.27mg	14%
Potassium	164.25mg	12%
Total Carbs	12.21g	14%
Sugars	3.09g	41%
Dietary Fiber	1.61g	22%
Protein	3.37g	23%
Vitamin C	6.7mg	37%
Vitamin A	0.1mg	13%
Iron	21.1mg	393%
Calcium	27.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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