Delicious Salmon

[Guest guest]

The combination of flavors just MAKES this dish. My friend Colleen told me about

it. Her family just loved it. I also have the cookbook which is a great book and

made it right away. I give it five stars! That's praise.

terry

Grilled Salmon in Thai Curry Sauce with Vegetable Slaw and Potatoes - Serves 6

Published in: Colorado Colours, page 190

Ingredients

1 Thai Curry Sauce

1 tablespoon ginger -- minced

1 teaspoon garlic -- minced

1 tablespoon vegetable oil

1 teaspoon coriander -- ground

1 teaspoon curry powder

1 teaspoon Thai red curry paste

1 teaspoon paprika

1 teaspoon cumin

13 ounce coconut milk -- unsweetened

2 tablespoon brown sugar

3 tablespoon tomato puree

1 tablespoon soy sauce

Mashed Potatoes

2 lbs russet potatoes -- peeled and cut into quarters

4 clove garlic

salt to taste

1/3 cup milk or cream

3 tablespoon butter

Pepper to taste

Vegetable Slaw

3 cup cabbage -- shredded

1 cup English Cucumber -- peeled and julienned

3 tablespoon cilantro -- minced

3 tablespoon mint leaves -- minced

3 tablespoon rice vinegar

1 tablespoon soy sauce

Salmon

6 piece Salmon -- 6 oz each

1 tablespoon vegetable oil

Instructions

For the sauce,

saute the ginger and garlic in the oil in a medium saucepan until golden brown.

Stir in the coriander, curry powder, curry paste, paprika and cumin. Saute for 1

minuteAdd the coconut milk, brown sugar, tomato puree and soy sauce and mix

well. Bring to a boil; reduce the heat. Simmer for 15 minutes, stirring

occasionally. Cover to keep warm. You may prepare 1 day in advance and store,

covered, in the refrigerator. Reheat before serving.

For the potatoes,

combine the potatoes, garlic and salt with enough water to cover in a saucepan.

Bring to a boil. Boil for 20 to 25 minutes or until the potatoes are tender;

drain. Add the milk and butter. Mash until creamy. Season with salt and pepper.

Spoon into a baking dish and cover. Keep warm in the oven.

For the slaw,

combine the cabbage, cucumber, cilantro and mint in a bowl and mix well. Add a

mixture of the vinegar and soy sauce and toss to coat. Chill, covered, for 1

hour.

For the salmon,

brush the fillets with the oil. Grill over medium high heat for 5 to 6 minutes

per side or until the fillets flake easily and are opaque in the center.

To serve,

mound about 1 cup of the mashed potatoes in the center of each serving plate.

Spoon some of the warm sauce around the potatoes. Arrange 1 salmon fillet over

each serving of potatoes. Top with the slaw.

Serves 6

Recipe Notes

Colleen loves this so much she has been making it a couple of times a week. She

said the slaw didn't appeal to her but she loves it with this combination.

This is terrific using either chicken or pork. It's the combination of the

components that makes this recipe a tasty winner.

Exported from A Cook's Books -- Recipe management for Macintosh

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