Zutaten für Grilled Fillet Of Pacific Salmon With Thai Red Curry Sauce And B
- 1 cup basmati rice
- Unsalted Butter
- 1 ¾ cups water
- Cabbage
- 1 cup thinly sliced cucumber
- Cilantro Leaves
- Mint Leaves
- ½ cup tomato puree
- 2 tbsp peanut oil
- 2 cloves minced garlic
- Fresh Ginger
- Coriander Seed
- 1 tbsp curry powder
- Thai Red Curry Paste
- ½ tsp paprika
- Ground Cumin
- Unsweetened Coconut Milk
- 1 tbsp brown sugar
- 4 (6 oz) salmon fillets
- 1 tbsp olive oil
- Salt & Freshly Ground Black Pepper
- 2 tbsp soy sauce + 1 tbsp for salad
- 1 tbsp rice vinegar
- Roasted Peanuts
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Zubereitung von Grilled Fillet Of Pacific Salmon With Thai Red Curry Sauce And B
- Prepare your grill: Preheat a charcoal grill to medium-high heat or preheat a gas grill to medium-high.
- Prepare the rice: Preheat oven to 350°F (175°C). Rinse 1 cup basmati rice in a fine-mesh sieve under cold water for 1 minute. Drain well and let stand for 10 minutes.
- Cook the rice: In a small oven-safe saucepan, combine the rinsed rice, 1 tbsp butter, and 1 ¾ cups water. Bring to a boil over high heat, then cover tightly. Once steam escapes, remove from heat, transfer to the preheated oven, and bake for 12-14 minutes, or until tender and all water is absorbed. Set aside and keep warm.
- Make the salad: In a medium bowl, combine 8 cups shredded green cabbage, 1 cup thinly sliced cucumber, ½ cup chopped cilantro, and ¼ cup chopped fresh mint. Toss gently. Cover and refrigerate until ready to serve.
- Prepare the curry sauce: Heat 2 tbsp peanut oil in a medium saucepan over medium heat. Add 2 cloves minced garlic and 1 tbsp grated ginger; sauté until lightly browned (about 2 minutes).
- Add spices: Stir in 1 tsp coriander seeds, 1 tbsp curry powder, 2 tbsp Thai red curry paste, ½ tsp paprika, and ½ tsp cumin. Sauté for 2 minutes, stirring constantly, until fragrant. Be careful not to burn.
- Finish the sauce: Add 1 (13.5 oz) can full-fat coconut milk, ½ cup tomato puree, 2 tbsp soy sauce, and 1 tbsp brown sugar. Bring almost to a boil, then remove from heat. Keep warm.
- Prepare the salmon: Brush 4 (6 oz) salmon fillets with 1 tbsp olive oil and season with salt and pepper to taste.
- Grill the salmon: Grill salmon for 2 ½ minutes per side for medium-rare, or until cooked through. Alternatively, cook in a hot grill pan or skillet for the same time.
- Finish the salad: Just before serving, toss the cabbage mixture with 1 tbsp soy sauce and 1 tbsp rice vinegar.
- Assemble and serve: Divide the cooked rice among 4 warmed plates (about ½ cup per plate). Ladle ½ cup of the curry sauce around the rice. Top with a salmon fillet and a generous portion of the cabbage salad. Garnish with chopped peanuts (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
45g
Fat
82g
Carbs
17g
