Grilled Fillet of Salmon With Thai Red Curry Sauce

Serves 6

The rice

1½ cups basmati rice 2¼ cups water

1½ ounces unsalted butter

Cabbage salad

4 cups julienned cabbage, loosely packed 2⁄3 cup julienned cucumber 1⁄3 cup cilantro leaves 1⁄3 cup mint leaves 1 teaspoon soy sauce 1 tablespoon rice wine vinegar

The salmon

6 salmon fillets, about ¾-inch thick (6 ounces each) 1 tablespoon olive oil

Kosher salt and pepper to taste

Red curry sauce

4½ teaspoons peanut oil

2½ teaspoons minced garlic

2¼ teaspoons minced peeled ginger 1½ teaspoons coriander seeds, cracked 1 tablespoon curry powder

1 tablespoon Thai red curry paste 1 tablespoon paprika

1 teaspoon ground cumin

2½ cups coconut milk

5 tablespoons + 1 teaspoon tomato puree 4½ teaspoons soy sauce

3 tablespoons brown sugar

½ cup peanuts, roasted and chopped into

large chunks

To make the rice: Preheat oven to 350 degrees. Combine the rice, water and butter in a small ovenproof saucepan. Bring to a boil, cover with a tightfitting lid and place in the oven for 12 minutes. Set aside and keep warm.

The salad: Combine cabbage, cucumber, cilantro and mint in a bowl; toss well. Cover and refrigerate until salmon is cooked.

The red curry sauce: Warm oil in a medium-size saucepan over medium heat. Add garlic and ginger; saute until light brown. Add coriander seeds, curry powder, curry paste, paprika and cumin. Reduce heat to low and saute about 2 minutes to release flavors. Add coconut milk, tomato puree, soy sauce and brown sugar. Bring to a simmer and remove from heat. Do not let sauce boil.

Keep the sauce warm or reheat gently before serving.

The salmon: Brush the salmon with the olive oil and season with salt and pepper. Heat a grill or saute pan to high. When very hot, add the salmon and cook for about 2½ minutes on each side for medium rare.

To serve: Mix the cabbage with the soy sauce and rice wine vinegar. Place about ½ cup of the cooked rice in the center of each serving plate; top with a salmon fillet, then pour ½ cup of the sauce around the outside edge. Add the cabbage salad in a little pile on top of the salmon. (Try to get the salad to stand up on the salmon.) Sprinkle the peanuts over the sauce.