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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 pounds 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
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 minute. Add 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
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 pounds 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
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 minute. Add 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