Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grilled Fillet Of Pacific Salmon With Thai Red Curry Sauce And B? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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
