This has been a recipe favorite in my books for years. I find that even though I am not a curry person I love this adaptation that I found in a cook book. The cook book is a collection of San Francisco's favorite recipes. One of the reasons I fell in love with it is that it had a small description, no pictures, and a tip for success on every page.
One of the other things that this recipe does well, is give a great first impression. It looks beautiful on a plate or a platter so I just couldn't resist in making it again. Also I have found that this version of rice is the perfect way to cook it.
Rice:
2 1/4 cups water
1 1/2 cups Basmati Rice
3 tbsp Unsalted Butter
Salt
Sauce:
4 1/2 tsp peanut oil
2 1/4 garlic, minced
2 1/4 tsp peeled and minced fresh ginger
1 tbsp curry powder
1 tbsp Thai red curry paste
1 tbsp paprika
1 1/2 tsp coriander seeds, crushed
1 tsp ground cumin
2 1/2 cups canned unsweetened coconut milk
5 tbsp plus 1 tsp canned tomato paste
4 1/2 tsp soy sauce
3 tbsp brown sugar
Cabbage Slaw:
2 cups loosely packed julienned green cabbage
2 cups loosely packed julienned red cabbage
1/2 cup julienned carrots
2/3 julienned cucumber
1/3 cup cilantro leaves
1/3 cup fresh mint leaves
1 tsp soy sauce+ more if needed
1 tbsp rice wine vinegar+more if needed
Salt and pepper to taste
Salmon:
6 six-once salmon fillets
1 tbsp olive oil
Salt and Pepper
( I have grilled a whole fish also)
2 1/4 cups water
1 1/2 cups Basmati Rice
3 tbsp Unsalted Butter
Salt
Sauce:
4 1/2 tsp peanut oil
2 1/4 garlic, minced
2 1/4 tsp peeled and minced fresh ginger
1 tbsp curry powder
1 tbsp Thai red curry paste
1 tbsp paprika
1 1/2 tsp coriander seeds, crushed
1 tsp ground cumin
2 1/2 cups canned unsweetened coconut milk
5 tbsp plus 1 tsp canned tomato paste
4 1/2 tsp soy sauce
3 tbsp brown sugar
Cabbage Slaw:
2 cups loosely packed julienned green cabbage
2 cups loosely packed julienned red cabbage
1/2 cup julienned carrots
2/3 julienned cucumber
1/3 cup cilantro leaves
1/3 cup fresh mint leaves
1 tsp soy sauce+ more if needed
1 tbsp rice wine vinegar+more if needed
Salt and pepper to taste
Salmon:
6 six-once salmon fillets
1 tbsp olive oil
Salt and Pepper
( I have grilled a whole fish also)
-To make the rice: Preheat the oven to 350 F. In a small oven proof saucepan over medium-high, combine the water, rice, butter, and salt. Bring to a boil. Cover with a lid and cook in the oven until the rice is tender and the liquid has been absorbed, about 12-15 minutes. Fluff with a fork. Set aside and keep warm.
-To make the sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and ginger and saute until light brown, about 5 minutes. Add the curry powder, curry paste, paprika, coriander seeds, and cumin. Reduce the heat to low and saute until fragrant about 2 minutes. Add the coconut milk, tomato paste, soy sauce, and brown sugar. Bring to a simmer and remove from heat. Do not let the sauce boil. Keep warm or reheat gently before serving.
-To make the salmon: Prepare the grill. Alternately, heat a saute pan over high heat, brush the salmon with olive oil and season with salt and pepper. Grill or saute the salmon to desired doneness. About 2 1/2 minutes per side for medium rare.
-To make the cabbage slaw: Combine the cabbages, cucumber, carrots, cilantro, and mint in a medium bowl. Add the soy sauce, vinegar, salt and pepper and toss to coat. Taste and adjust seasonings as necessary.
-To serve: Place about 1/2 cup of the basmati rice in the center of each plate, then place the salmon on top. Pour about 1/2 cup of the sauce around the outside edge. Place a small pile of the cabbage salad on top of the salmon. Try to get as much elevation on the salad as possible. Sprinkle the sauce with peanuts.
* The secrets of success cookbook By Michael Bauer
This looks delicious!!
ReplyDeleteThanks for sharing!