Salmon With Thai Red Curry Sauce, Cabbage Salad, And Jasmine Rice
mindy
ingredients
- 1 Cup Jasmine rice cooked according to directions or in a rice cooker
- The salad
- About 2 cups of thinly sliced cabbage
- 1/2 of a peeled thinly sliced cucumber
- 2 Tablespoons chopped cilantro
- 2 Tablespoons chopped mint
- 1/2 teaspoon soy sauce
- 2 teaspoons rice vinegar
- Curry Sauce
- 2 teaspoons oil
- 1 teaspoon minced garlic
- 1 teaspoon minced, peeled ginger root
- 1 teaspoon coriander seeds, cracked or pounded in a mortar and pestle
- 1 1/2 teaspoons Thai red curry paste
- 1 1/2 teaspoons paprika
- 1/2 teaspoon cumin
- 1 1/4 cups coconut milk
- 2 Tablespoons, plus 2 teaspoons tomato paste
- 2 teaspoons soy sauce
- 1 tablespoon, plus 1 1/2 teaspoons packed brown sugar
- 4 salmon fillets--about 6 ounces
- 1 Tablespoon olive oil
- salt and fresh pepper
- 1 Tablespoon coarsely chopped peanuts
directions
- 1
Make rice and set aside to keep warm.
- 2
Make the salad by combining the cabbage, cilantro, mint and cucumbers in a bowl. Set aside. Make the dressing by mixing the soy sauce and vinegar in a small cup and setting it aside.
- 3
Make the sauce by heating the oil in a medium saucepan over medium heat. Saute the garlic and ginger for several minutes, then remove from the heat and add the coriander seeds, cumin, paprika, curry paste and cook over low heat for 2 minutes to release the oils, stirring constantly. Do not let it burn.. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Increase the heat and bring the mixture ALMOST to a boil, stirring constantly. Be careful and don’t let it boil or it will separate. Remove from heat and keep warm, or reheat it very gently when ready to use .
- 4
Cook the salmon by heating a heavy skillet and coating the surface with the olive oil. Season the fillet with salt and pepper. When the skillet is hot add the fillets and cook for about 3 minutes on each side or until the salmon is brown and still translucent inside. Peek at the center of the fillets with the tip of a sharp knife. Don’t overcook!
- 5
To Serve: When your salmon is done, put about 1/2 cup of rice on a plate. Ladle some of the sauce around the rice. Place a fillet on top of the rice. Toss the salad with the dressing and place a tall mound of it on each fillet. Garnish with cilantro, and peanuts.
Source: mindy
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews