Seared Salmon with Thai Vegetables

By Nemo

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

Details

Servings 4

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.