Cooking Index - Cooking Recipes & IdeasGrilled Fillet Of Salmon With Thai Red Curry Sauce Recipe - Cooking Index

Grilled Fillet Of Salmon With Thai Red Curry Sauce

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Rice
1 1/2 cups 240g / 8.5ozBasmati rice
2 1/4 cups 533mlWater
1 1/2 oz 42gUnsalted butter
  Cabbage Salad
4 cups 948mlJulienned cabbage - (loosely packed)
2/3 cup 157mlJulienned cucumber
1/3 cup 5.3g / 0.2ozCilantro leaves
1/3 cup 13g / 0.5ozMint leaves
1 teaspoon 5mlSoy sauce
1 tablespoon 15mlRice wine vinegar
  Red Curry Sauce
4 1/2 teaspoons 22mlPeanut oil
2 1/4 teaspoons 11mlMinced garlic
2 1/4 teaspoons 11mlMinced peeled ginger
1 1/2 teaspoons 7.5mlCoriander seeds - cracked
1 tablespoon 15mlCurry powder
1 tablespoon 15mlThai red curry paste
  = (available in Asian markets and in the
  Ethnic food section of some supermarkets)
1 tablespoon 15mlPaprika
1 teaspoon 5mlGround cumin
2 1/2 cups 592mlCoconut milk
5 tablespoons 75mlTomato puree - plus
1 teaspoon 5mlTomato puree
4 1/2 teaspoons 22mlSoy sauce
3 tablespoons 45mlBrown sugar
1/2 cup 73g / 2.6ozRoasted peanuts - coarsely chopped
  Salmon
6   Salmon fillets, 3/4" thk - (6 oz ea)
1 tablespoon 15mlOlive oil
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

The Rice: Preheat oven to 350 degrees. Combine the rice, water and butter in a small ovenproof saucepan. Bring to a boil, cover with a tight-fitting lid and place in the oven for 12 minutes. Set aside and keep warm.

The Cabbage Salad: Combine cabbage, cucumber, cilantro and mint in a bowl; toss well. Cover and refrigerate until salmon is cooked.

The Red Curry Sauce: Warm oil in a medium-size saucepan over medium heat. Add garlic and ginger; saute until light brown. Add coriander seeds, curry powder, curry paste, paprika and cumin. Reduce heat to low and saute about 2 minutes to release flavors. Add coconut milk, tomato puree, soy sauce and brown sugar. Bring to a simmer and remove from heat. Do not let sauce boil. Keep the sauce warm or reheat gently before serving.

The Salmon: Brush the salmon with the olive oil and season with salt and pepper. Heat a grill to high. When very hot, add the salmon and cook for about 2 1/2 minutes on each side for medium-rare.

To serve: Mix the cabbage with the soy sauce and rice wine vinegar. Place about 1/2 cup of the cooked rice in the center of each serving plate; top with a salmon fillet, then pour 1/2 cup of the sauce around the outside edge. Add the cabbage salad in a little pile on top of the salmon. (Try to get the salad to stand up on the salmon.) Sprinkle the peanuts over the sauce.

This recipe yields 6 servings.

Per Serving: 955 calories, 44 g protein, 56 g carbohydrate, 64 g fat (29 g saturated), 128 mg cholesterol, 461 mg sodium, 4 g fiber.

Source:
San Francisco Chronicle, 08-06-1999

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