Ingredients

• 1 cup basmati rice
• 1 1/2 cups water
• 2 tablespoons unsalted butter
• 1 1/8 teaspoons minced peeled fresh gingerroot
• 1 1/8 teaspoons minced garlic
• 2 1/4 teaspoons peanut oil
• 3/4 teaspoon ground coriander seeds
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons Thai red curry paste
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 1/4 cups well-stirred unsweetened coconut milk
• 3 tablespoons tomato purée
• 1 tablespoon soy sauce
• 1 1/2 tablespoons packed dark brown sugar
• 3 cups finely shredded green cabbage
• 3/4 cup julienne strips of seeded peeled cucumber
• 3 tablespoons finely chopped fresh coriander
• 3 tablespoons finely chopped fresh mint leaves
• 1 tablespoon soy sauce
• 3 tablespoons rice vinegar (not seasoned)
• four 6-ounce pieces salmon fillet
• olive oil for brushing salmon
• 1/4 cup roasted peanuts

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Instructions

1. Preheat oven to 400°F.
2. In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
3. Make sauce: In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
4. In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
5. Prepare vegetables: In a bowl toss together all vegetable ingredients.
6. In a bowl toss together all vegetable ingredients.
7. Prepare grill. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
8. Prepare grill.
9. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
10. Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.