Thai Ginger Rubbed Grilled Salmon with Green Curry Sauce

Makes 4 servings

Marilyn Paterson

By Cat Cora

ingredients

Thai Ginger Rub

2 1/2 - 3 lbs boneless salmon fillet, about 1 inch thick (large end preferred)
2 tsp fresh lime juice
2 tsp ginger
1 tsp basil
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1 tsp kosher salt
1/2 tsp cayenne pepper

Green Curry Sauce

1 1/2 tbsp green curry paste
1/2 tbsp curry powder (Madras hot)
2 cups coconut milk
1 cup chicken broth
2 tbsp fish sauce
2 tsp sugar
1 tsp basil leaves
4 tsp fresh lime juice
1 1/2 tbsp fresh basil chopped

directions

Salmon

1
Preheat grill to high heat. Make a tray out of heavy duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up (the shiny side reflects heat so you want that facing the flame to keep contents from burning).
2
Grease foil tray with olive oil until well coated. Place foil try on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray sin side down (or boned side up if it is skinned). Squeeze lime juice over Salmon and rub the ginger spice blender into the fillet.
3
Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. If you are unable to grill the salmon, preheat the oven to 475F. Put foil tray on baking sheet and bake about 15 minutes or until done.

Green Curry Sauce

Stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar and basil leaves in a saucepan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil

Source: Marilyn Paterson