- 4
Ingredients
- 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-oz) 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
Preparation
Step 1
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.
Putting It Together:
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 (see separate recipe).
Drizzle dressing around and serve immediately, passing extra dressing separately.