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

PROS

Salmon is an excellent source of protein, omega-3 fatty acids, and vitamin D.

Thai red curry sauce is a flavorful and healthy sauce that is rich in antioxidants and anti-inflammatory properties.

CONS

Salmon can be high in mercury, depending on where it is caught.

Thai red curry sauce can be spicy, which may be a turn-off for some people.

HEALTH & BENEFITS

Salmon is a heart-healthy food. It has been linked to reducing the risk of heart disease and stroke, improving brain function, and reducing inflammation in the body. The omega-3 fatty acids in salmon are also beneficial for eye health and may help reduce the risk of certain cancers.
Thai red curry sauce is made with a variety of spices and herbs that have been linked to reducing inflammation, boosting immunity, and improving digestion. The coconut milk in the sauce also contains medium-chain triglycerides (MCTs), which have been linked to weight loss and improved brain function.

	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 king salmon fillets or ( 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

1.	Preheat the oven to 350°F.
2.	Cook the rice by melting the butter in a medium saucepan over medium heat. Add the rice and stir for 1 minute, coating the rice with the butter. Add the water and bring to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes or until the rice is tender and the liquid is absorbed.
3.	In a bowl, combine the cabbage, cucumber, cilantro leaves, mint leaves, tomato puree, and 1 teaspoon of peanut oil. Toss well and set aside.
4.	In a medium saucepan, heat the remaining 1 teaspoon of peanut oil over medium-high heat. Add the garlic and ginger, and stir for 30 seconds. Add the coriander, curry powder, curry paste, paprika, and cumin. Stir well and cook for 1 minute. Add the coconut milk and both amounts of brown sugar. Bring to a boil, stirring constantly. Reduce the heat to low and cook for 10 minutes, stirring occasionally. Let cool slightly.
5.	In a baking dish, arrange the salmon, skin side down. Brush the top of the salmon with the olive oil and sprinkle with salt and black pepper. Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let cool.
6.	Divide the rice among 4 plates. Top each serving with a salmon fillet. Pour the curry sauce over each fillet. Sprinkle with soy sauce and rice vinegar. Top with the cabbage mixture and roasted peanuts.

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

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

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