Grilled Salmon With Thai Curry Sauce And Basmati Rice Recipes

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GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

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.

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)



Thai Red Curry / Coconut Sauce (For Salmon) image

This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 tablespoon light brown sugar
1 1/2 teaspoons fresh lime juice
1 pinch salt
2 teaspoons cornstarch
8 fresh basil leaves

Steps:

  • Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • Taste and adjust to your preferences.
  • Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • Keep sauce warm but be careful not to simmer for a long time.
  • Serve sauce over the fish with Jasmine or Basmati rice.

Nutrition Facts : Calories 130.2, Fat 12.1, SaturatedFat 10.7, Sodium 47.6, Carbohydrate 6.4, Fiber 0.1, Sugar 3.4, Protein 1.2

GRILLED CURRIED SALMON



Grilled Curried Salmon image

"This grilled salmon has a wonderful flavor from the simple seasonings," says Carma Blosser. "It is actually the only way I like salmon."-Carma Blosser, Livermore, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 salmon fillets (6 ounces each)
1 teaspoon lemon-pepper seasoning
1 teaspoon garlic powder
1 teaspoon curry powder
6 tablespoons reduced-sodium soy sauce
1/4 cup butter, melted
1/4 teaspoon Worcestershire sauce
Dash Liquid Smoke, optional

Steps:

  • Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 381 calories, Fat 25g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 1222mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B



Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B image

A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

Provided by Celeste

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup basmati rice
1/2 teaspoon unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons tomato puree
2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seed, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons firmly packed brown sugar
2 teaspoons firmly packed brown sugar
4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
salt & freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill.
  • To make the rice, preheat the oven to 350 degrees.
  • Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
  • In a small ovenproof saucepan, combine the rice, butter, and water.
  • Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
  • Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
  • Set aside and keep warm.
  • To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
  • Cover and refrigerate.
  • To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
  • Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
  • Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
  • Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
  • Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
  • Keep warm or reheat gently before serving.
  • Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
  • Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
  • To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
  • Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
  • Top each fillet with a tall mound of the cabbage salad.
  • Sprinkle the sauce with peanuts.

Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6

THAI COCONUT RICE WITH SALMON



Thai coconut rice with salmon image

Sarah Randell serves up a summer one pot with big Thai flavours - great for relaxed entertaining

Provided by Sarah Randell

Categories     Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 15

20g pack of fresh coriander
3 limes
2 x 400ml cans coconut milk
2 tbsp light olive oil
25g butter
2 shallots , finely chopped
90g jar Thai red curry paste (we used Bart's spices)
500g basmati rice
4 lime leaves , fresh or freeze dried
6 skinless salmon fillets , each weighing about 140g/5oz
3 tbsp soy sauce (we used Kikkoman's)
2 tsp golden caster sugar
4 spring onions
1 plump red chilli , seeded and finely chopped
simple green salad , to serve

Steps:

  • You will need a wide-based shallow casserole about 30cm in diameter, or a deep-sided sauté pan, with a tight-fitting lid as the salmon needs to steam in a single layer. Pick the coriander leaves off the stalks, finely chop the stalks and put the leaves in a bowl. Grate the zest of one of the limes. Set aside. Pour both cans of coconut milk into a large jug, then fill one of the empty cans with cold water and stir this into the jug.
  • Heat the oil and butter in the pan over a lowish heat, tip in the shallots and sizzle gently for about 5 minutes, stirring, until they start to turn golden. Stir the curry paste in and cook for another minute.
  • Take the pan off the heat and add the lime zest, coriander stalks, rice and a heaped teaspoon of salt, then mix everything together until the rice is coated in the curry paste. (You can prepare this up to two hours ahead.)
  • Pour the coconut milk mixture over the rice and stir. Bring to simmering point on a medium heat, stirring gently now and then. Get the spoon right to the bottom of the pan so the rice doesn't stick to it. Scatter in the lime leaves and leave everything to simmer, uncovered, for 5 minutes.
  • Stir the rice once more, then lay the salmon fillets on top. Cover and leave to barely simmer over a very low heat for 15-20 minutes until the salmon looks cooked and the rice is tender. Cook everything very gently or you will have crunchy rice on the bottom and no liquid left.
  • While the fish is cooking, juice two of the limes (the grated lime and another) and in a small bowl mix the juice with the soy sauce and sugar until the sugar has dissolved. Trim the spring onions, then split lengthways and slice into thin strands on the diagonal. Mix the spring onions and chilli with the coriander leaves. Cut the third lime into six wedges.
  • When the rice and fish are ready, take the pan off the heat and leave to stand for 5 minutes. To serve, scatter a third of the coriander salad over everything in the pan. Spoon some coconut rice on each plate, then, using a fish slice, put a salmon portion on top. Drizzle with some of the soy and lime dressing and scatter a spoonful of the coriander salad on top. Give everyone a lime wedge to squeeze over it. Serve the remaining dressing if anyone wants extra, and a side salad.

Nutrition Facts : Calories 857 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 2 grams sugar, Protein 38 grams protein, Sodium 2.55 milligram of sodium

SEARED SALMON WITH THAI VEGETABLES



Seared Salmon with Thai Vegetables image

Categories     Fish     Ginger     Rice     Vegetable     Sauté     Coconut     Salmon     Spice     Spring     Healthy     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 23

Salmon
1 teaspoon chili powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
4 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
Thai Vegetables

Steps:

  • For salmon:
  • Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1 1/2 teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
  • For dressing:
  • Whisk vinegar and next 5 ingredients in small bowl to blend. for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
  • Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
  • Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.

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Top Asked Questions

How to cook salmon on the grill?
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.
How do you marinate salmon fillets?
Directions. Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
How to make Thai curry?
Preparation. 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.

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