Salmon With Thai Vegetables And Black Rice Recipes

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GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

SEARED SALMON WITH THAI VEGETABLES



Seared Salmon with Thai Vegetables image

Categories     Fish     Ginger     Rice     Vegetable     Sauté     Coconut     Salmon     Spice     Spring     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Salmon
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

Steps:

  • For salmon:
  • Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
  • For dressing:
  • Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
  • Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
  • Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

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