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.

No additional tips available.

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

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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.

Grilled Salmon With Rice And Vegetable Slaw

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