Grilled Salmon with Thai Curry Sauce and Basmati Rice

epicurious.com

Tara Henderson

subheading: For rice:

1 cup basmati rice

1 ½ cups water

2 tablespoons unsalted butter

subheading: For sauce:

1 ⅛ teaspoons minced peeled fresh gingerroot

1 ⅛ teaspoons minced garlic

2 ¼ teaspoons peanut oil

¾ teaspoon ground coriander seeds

1 ½ teaspoons curry powder

1 ½ teaspoons Thai red curry paste

1 ½ teaspoons paprika

¾ teaspoon ground cumin

1 ¼ cups well-stirred unsweetened coconut milk

3 tablespoons tomato purée

1 tablespoon soy sauce

1 ½ tablespoons packed dark brown sugar

subheading: For vegetables:

3 cups finely shredded green cabbage

¾ cup julienne strips of seeded peeled cucumber

3 tablespoons finely chopped fresh coriander

3 tablespoons finely chopped fresh mint leaves

1 tablespoon soy sauce

3 tablespoons rice vinegar (not seasoned)

four 6-ounce pieces salmon fillet

olive oil for brushing salmon

¼ cup roasted peanuts

Directions at epicurious.com

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