-
1
Prepare a fire in a charcoal grill or preheat a gas grill.
-
2
To make the rice, preheat the oven to 350 degrees.
-
3
Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
-
4
In a small ovenproof saucepan, combine the rice, butter, and water.
-
5
Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
-
6
Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
-
7
Set aside and keep warm.
-
8
To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
-
9
Cover and refrigerate.
-
10
To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
-
11
Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
-
12
Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
-
13
Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
-
14
Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
-
15
Keep warm or reheat gently before serving.
-
16
Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
-
17
Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
-
18
Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
-
19
To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
-
20
To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
-
21
Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
-
22
Top each fillet with a tall mound of the cabbage salad.
-
23
Sprinkle the sauce with peanuts.
