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Seared Salmon With Thai Vegetables


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  • Thai Vegetables (see recipe)
  • 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 salmon fillets with skin - (6 to 7 oz ea)
  • 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
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


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.

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.

This recipe yields 4 servings.

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