Salmon with Thai Red Curry Sauce

In a small saucepan, combine the rice, butter, and water. Cover with a tight-fitting lid and cook until the rice is tender and all the water is absorbed. Set aside and keep warm.

To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and sauté the garlic and ginger until the garlic is lightly browned. Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin. Decrease the heat to low and sauté for about 2 minutes to release the oils and flavors; be careful not to burn the mixture. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat, bring the sauce almost to a boil, and remove from the heat. (Don’t let the sauce boil, or the sauce will separate). Add the salmon and cook for 20 minutes.

To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.