GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- 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.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- 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.
- 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.
CURRY GRILLED SALMON WITH CREAMY CUCUMBER SAUCE
Wild salmon is very lean. To prevent it from sticking, make sure to oil the barbecue before grilling.
Provided by Chef mariajane
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tablespoons olive oil. Season with 1/4 teaspoons salt and 1/8 pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
- In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
- Grill the salmon with the lid closed for 4 to 5 minutes or until it's just cooked through. Divide salmon among 4 plates, and top with 2 tablespoons yogurt sauce.
Nutrition Facts : Calories 502.5, Fat 22, SaturatedFat 4.2, Cholesterol 150.3, Sodium 546.1, Carbohydrate 6.2, Fiber 1.1, Sugar 3.8, Protein 66.9
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