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1
Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot.
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2
Over high heat, bring the mixture to a boil.
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3
As soon as it begins to boil, reduce the heat to a very low simmer.
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4
Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed.
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5
Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve.
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6
Just before serving, stir in the sliced scallions.
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7
Turn on the ovens broiler.
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8
Place a wire rack on top of a foil-lined baking sheet.
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9
Brush the wire rack with olive oil to prevent the salmon from sticking.
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10
Place the salmon fillets about 3 inches apart on the wire rack.
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11
Sprinkle the salmon with salt and pepper.
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12
Put the pan of salmon fillets under the broiler for 4 minutes.
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13
Meanwhile in a small bowl whisk together the red curry paste, light brown sugar, soy sauce and olive oil.
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14
Remove the partially-cooked salmon fillets from the oven and brush the red curry mixture evenly over the top of each.
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15
Return the salmon to the oven and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.
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16
Serve each salmon fillet over about 3/4 cup brown rice.
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17
Serve each with a quarter of lime for squeezing over the top.
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18
Note: Thai red curry paste usually contains some combination of shallot, lemongrass, chilies, garlic, cilantro, and galangal (a root that tastes different than, but looks similar to ginger).
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19
Red curry paste is available in the international section of many grocery stores, although it may be either in the refrigerated section (often near the herbs) or in a shelf-stable variety near the other Asian dried goods.
