Grilled Salmon With Rice And Vegetable Slaw Recipe

Name: Grilled Salmon With Rice And Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 puree; 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); 4 salmon fillets; olive oil, for brushing salmon; 1/4 cup roasted peanuts

Servings: persons

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
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 puree
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)
4 salmon fillets
olive oil, for brushing salmon
1/4 cup roasted peanuts

1
Make rice:
2
Preheat oven to 400u00b0F.
3
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.
4
Make sauce:
5
In a heavy saucepan saute gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saute, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato puree, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
6
Prepare vegetables:
7
In a bowl toss together all vegetable ingredients.
8
Prepare grill.
9
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.
10
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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For rice, 1 cup basmati rice, 1 1/2 cups water, 2 tablespoons unsalted butter, and more.

Yes, Grilled Salmon With Rice And Vegetable Slaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Salmon With Rice And Vegetable Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions