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Makes 4
servings
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
1 tablespoon
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
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.
THAI VEGETABLES
Makes 4
servings
1 tablespoon oriental sesame oil
2 teaspoons minced
peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut
lengthwise into thin strips
6 ounces shiitake mushrooms, stemmed, thinly
sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups
thinly sliced bok choy (from 1 bunch; green leaf tops only)
Heat oil in
heavy large skillet over high heat. Add ginger and garlic; sauté 20
seconds. Add bell pepper and mushrooms; sauté until pepper is
crisp-tender, about 3 minutes. Add green onions and bok choy and sauté
until just wilted, about 2 minutes. Season with salt and pepper.
