Grilled Fillet of Pacific Salmon with Thai Red Curry Sauce and Basmati Rice
Kamran Mohsenin
This is another customer favorite we can never take off our menu. It has something for everyone: a spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up. We’ve taught this dish in many cooking classes, and at first we wondered if it might be a little too complicated for the home cook. But we have been pleasantly surprised time and again when people come into the restaurant and tell us they make it at home. Funny thing though: they still order it when they come to Terra.
ingredients
Basmati Rice- 1 cup basmati rice
- 1/2 teaspoon unsalted butter
- 1 1/2 cups water
- 2 teaspoons peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon coriander seeds, cracked
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons Thai red curry paste
- 1 1/2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1 1/4 cups unsweetened coconut milk
- 2 tablespoons plus 2 teaspoons tomato puree
- 2 teaspoons soy sauce
- 1 tablespoon plus 1 1/2 teaspoons firmly packed brown sugar
- 4 (6-ounce) king or Atlantic salmon fillets, each 3/4 inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon coarsely chopped roasted peanuts
- 2 cups loosely packed thinly sliced cabbage
- 1/3 cup loosely packed julienned cucumber
- 2 tablespoons cilantro leaves
- 2 tablespoons mint leaves
See full recipe
notes
This is one of our standards - our kids LOVE this. Only use 1/2 tsp. curry paste, ground coriander is fine.
Source: Kamran Mohsenin
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