Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Basmati rice

  2. 2 1/4 cups 533ml Water

  3. 1 1/2 oz 42g Unsalted butter Cabbage Salad

  4. 4 cups 948ml Julienned cabbage - (loosely packed)

  5. 2/3 cup 157ml Julienned cucumber

  6. 1/3 cup 5 1/3g / 1/5oz Cilantro leaves

  7. 1/3 cup 13g / 1/2oz Mint leaves

  8. 1 teaspoon 5ml Soy sauce

  9. 1 tablespoon 15ml Rice wine vinegar Red Curry Sauce

  10. 4 1/2 teaspoons 22ml Peanut oil

  11. 2 1/4 teaspoons 11ml Minced garlic

  12. 2 1/4 teaspoons 11ml Minced peeled ginger

  13. 1 1/2 teaspoons 7 1/2ml Coriander seeds - cracked

  14. 1 tablespoon 15ml Curry powder

  15. 1 tablespoon 15ml Thai red curry paste

  16. 1 tablespoon 15ml Paprika

  17. 1 teaspoon 5ml Ground cumin

  18. 2 1/2 cups 592ml Coconut milk

  19. 5 tablespoons 75ml Tomato puree - plus

  20. 1 teaspoon 5ml Tomato puree

  21. 4 1/2 teaspoons 22ml Soy sauce

  22. 3 tablespoons 45ml Brown sugar

  23. 1/2 cup 73g / 2.6oz Roasted peanuts - coarsely chopped Salmon

  24. 6 Salmon fillets,

  25. 3/4" thk - (6 oz ea)

  26. 1 tablespoon 15ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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