Ingredients
1
1/8 tsp minced peeled fresh gingerroot
3/4
tsp ground coriander seeds
1
1/2 tsp Thai red curry paste
1
1/4 cups well-stirred unsweetened coconut milk
1
1/2 tbsp packed dark brown sugar
3
cups finely shredded green cabbage
3/4
cup julienne strips of seeded peeled cucumber
3
tbsp finely chopped fresh coriander
3
tbsp finely chopped fresh mint leaves
3
tbsp rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
Directions
2.
Preheat oven to 400°F.
3.
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.
5.
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.
7.
In a bowl toss together all vegetable ingredients.
9.
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.
10.
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.
New-York Restaurants
