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i've got a 1# sockeye destined for today's supper & i'm braindead. any ideas for something SIMPLE??
- Thread starter rvb
- Start date
Rec: Salmon Baked in Foil
Salmon Baked in Foil
4 (5 oz each) salmon fillets
2 tsp olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-oz) can chopped tomatoes, drained
2 chopped shallots
2 tbsp fresh lemon juice
1 tsp dried oregano (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
1 tsp dried thyme (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
Pat's addition: about 1 tbsp capers
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Source: Giada De Laurentiis from Everyday Italian
Pat's note: This could also be done in parchment paper for a lovely presentation at the table but foil worked just fine. Will be making this dish often and will try the treatment with other fish as well such as the swordfish and sea bass suggested in the book.
Salmon Baked in Foil
4 (5 oz each) salmon fillets
2 tsp olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-oz) can chopped tomatoes, drained
2 chopped shallots
2 tbsp fresh lemon juice
1 tsp dried oregano (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
1 tsp dried thyme (in the book it's 1-1/2 tsp fresh or 3/4 tsp dried)
Pat's addition: about 1 tbsp capers
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Source: Giada De Laurentiis from Everyday Italian
Pat's note: This could also be done in parchment paper for a lovely presentation at the table but foil worked just fine. Will be making this dish often and will try the treatment with other fish as well such as the swordfish and sea bass suggested in the book.
Here's one I often go to when I want easy and tasty. Rec: Grilled Salmon with Tomato-Olive Salsa
Sometimes I add some chopped feta to the salsa...it's an easy topping to play with. The salsa is also good on grilled chicken breast and pork chops.
Grilled Salmon with Tomato-Olive Salsa
1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped
6 6-ounce salmon fillets
Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
Makes 6 servings.
Source: 7/01 Bon Appétit
Pat’s notes: Delicious.
http://www.epicurious.com/recipes/food/views/105289
Sometimes I add some chopped feta to the salsa...it's an easy topping to play with. The salsa is also good on grilled chicken breast and pork chops.
Grilled Salmon with Tomato-Olive Salsa
1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil
12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped
6 6-ounce salmon fillets
Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
Makes 6 servings.
Source: 7/01 Bon Appétit
Pat’s notes: Delicious.
http://www.epicurious.com/recipes/food/views/105289
An old favourite. I've posted so often, you may have made it. Cedar Planked Salmon with Maple Glaze
Sorry to be repetitive but this is so delicious. And we like it with the potatoes as noted. Odd combo but it works.
Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
Gourmet | November 1997 Makes 6 servings
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
1cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment: Mustard Mashed Potatoes (using grainy Maille Dijon)
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350̊ F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. (I do this on the BBQ)
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Sorry to be repetitive but this is so delicious. And we like it with the potatoes as noted. Odd combo but it works.
Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes
Gourmet | November 1997 Makes 6 servings
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
1cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 10 1/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment: Mustard Mashed Potatoes (using grainy Maille Dijon)
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
Preheat oven to 350̊ F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon. (I do this on the BBQ)
Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
Salmon in Ginger Butter Sauce
SALMON IN GINGER BUTTER SAUCE
2 salmon steaks or fillets - 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
DIRECTIONS:
(My note: If doing salmon steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
Combine sherry or wine, soy sauce, and oil. Rub fillets with this marinade. Rub ginger across top of fillets, dot with butter (optional) , then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just use the broiler). Place salmon (fillets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork.
(Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges).
Adapted from Pacific Flavors by Hugh Carpenter
SALMON IN GINGER BUTTER SAUCE
2 salmon steaks or fillets - 1/2 pound each
3 Tablespoons dry sherry (I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters
DIRECTIONS:
(My note: If doing salmon steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through).
Combine sherry or wine, soy sauce, and oil. Rub fillets with this marinade. Rub ginger across top of fillets, dot with butter (optional) , then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste.
Preheat oven to 550 degrees, then turn oven to Broil. (My note: I just use the broiler). Place salmon (fillets) about 4 inches below heat and cook without turning until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork.
(Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges).
Adapted from Pacific Flavors by Hugh Carpenter
Broiled Salmon with Lime Cilantro
BROILED SALMON WITH LIME CILANTRO
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
4 servings.
http://www.recipezaar.com/15911
BROILED SALMON WITH LIME CILANTRO
INGREDIENTS:
1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)
DIRECTIONS:
Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.
4 servings.
http://www.recipezaar.com/15911
Broiled Salmon with Sweet Red Pepper Sauce
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
DIRECTIONS:
1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks
DIRECTIONS:
1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
Spicy Grilled Salmon Steaks with Black Butter
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
Source of Recipe: Gourmet 1990
INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)
DIRECTIONS:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan *(see note) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.
Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).
Makes 2 servings.
*Note: This can also be cooked on the grill.
(This spice rub can also be used on chicken).
http://www.epicurious.com/recipes/food/views/12840
SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER
Source of Recipe: Gourmet 1990
INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)
DIRECTIONS:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.
Heat an oiled ridged grill pan *(see note) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.
Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).
Makes 2 servings.
*Note: This can also be cooked on the grill.
(This spice rub can also be used on chicken).
http://www.epicurious.com/recipes/food/views/12840
patbastrop
Well-known member
Here's my fave -- Marie at Central Market (south Austin)'s Salmon Pan Saute
Central Market Salmon Saute by Marie
Marinate salmon in a sesame-soy-honey marinade (purchase or devise) for 10 - 15 minutes.
Heat additional marinade in a saute pan, add herbs de provence and capers until bubbly and fragrant.
Add the fish and saute for 3 minutes. Flip and cook another 3 minutes.
Central Market sells the marinade, but I make my own starting with a quantity of soy, adding the sesame so not to overpower the flavor and sweeten with the honey. It keeps in the icebox.
Likewise, I season the fish in the pan with the herbs, just eye-balling it. Black pepper too. Add the capers to your taste.
I want to try this in a shallow pan on the grill sometime.
Central Market Salmon Saute by Marie
Marinate salmon in a sesame-soy-honey marinade (purchase or devise) for 10 - 15 minutes.
Heat additional marinade in a saute pan, add herbs de provence and capers until bubbly and fragrant.
Add the fish and saute for 3 minutes. Flip and cook another 3 minutes.
Central Market sells the marinade, but I make my own starting with a quantity of soy, adding the sesame so not to overpower the flavor and sweeten with the honey. It keeps in the icebox.
Likewise, I season the fish in the pan with the herbs, just eye-balling it. Black pepper too. Add the capers to your taste.
I want to try this in a shallow pan on the grill sometime.
On my to-try list: Salmon with Sesame and Orange-Ginger Relish
http://www.epicurious.com/recipes/food/views/Salmon-with-Sesame-and-Orange-Ginger-Relish-109380
http://www.epicurious.com/recipes/food/views/Salmon-with-Sesame-and-Orange-Ginger-Relish-109380
carol-whidbey-is
Well-known member
What I have done and its real good is Ron's Sour mix its #2 in T&T
under fish. Its great making it tonight with Sawi. I also mix panko in with the bread crumbs
under fish. Its great making it tonight with Sawi. I also mix panko in with the bread crumbs
sarah-in-charleston
Well-known member
How about the herbed grilled one?
http://eat.at/swap/forum11/1_Spectacular_Grilled_salmon_5/19/1997_Gails
http://eat.at/swap/forum11/1_Spectacular_Grilled_salmon_5/19/1997_Gails
Samon Curry from Terra Restaurant...
This is one of my favorite ways to cook salmon, so simple, but so amazing!
I just blogged about it last week, for those interested I include a link, otherwise here is the recipe
SALMON WITH THAI RED CURRY SAUCE and CABBAGE SALAD
(from Terra restaurant, recipe published in M. Bauer’s Secrets of Success)
for the curry sauce:
2 tsp peanut oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp coriander seeds, cracked
1 1/2 tsp curry powder
1 1/2 tsp Thai red curry paste
1 1/2 tsp paprika
1/2 tsp ground cumin
1 1/4 cups unsweetened coconut milk
3 Tbs tomato puree
2 teaspoons soy sauce
1.5 Tbs firmly packed brown sugar
for the cabbage salad:
2 cups very thinly sliced cabbage (red or green)
1/3 cup julienned cucumber
2 T fresh cilantro
2 T fresh mint
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
4 pieces of Atlantic king salmon filet (6 oz each)
1 Tbs olive oil
salt and pepper
roasted peanuts, coarsely chopped
cooked white rice
Make the sauce… (you can make it the day before if you prefer)
Heat the oil and saute the garlic and ginger until it is just beginning to get golden. Remove the pan from the heat and add the coriander seeds, curry paste and powder, paprika, and ground cumin. On low heat, saute for a couple of minutes. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat and bring it almost to boiling, and then remove it from the heat. Keep warm or gently reheat if it was refrigerated. Sauces containing coconut milk should not be boiled, as they tend to separate.
Make the salad…
Mix the cabbage with all other ingredients in a large bowl. Add the soy sauce and vinegar, toss well. Reserve until serving. (I like to do it 30 minutes in advance, if possible).
Cook the salmon…
Brush the salmon fillets with olive oil and season with salt and pepper. Grill to your liking, but salmon is best cooked medium, for a thick fillet about 4-5 minutes per side on a hot grill. You can also cook it on the stove, making sure it is still translucent in the center.
Assemble the dish….
Place rice in the center of the plate. Ladle 1/2 cup of sauce around it, place the salmon on top or next to it. Top each fillet with a tall mound of the cabbage. Sprinkle the sauce with roasted peanuts.
http://bewitchingkitchen.wordpress.com/2009/10/02/simply-elegant-salmon-curry/
This is one of my favorite ways to cook salmon, so simple, but so amazing!
I just blogged about it last week, for those interested I include a link, otherwise here is the recipe
SALMON WITH THAI RED CURRY SAUCE and CABBAGE SALAD
(from Terra restaurant, recipe published in M. Bauer’s Secrets of Success)
for the curry sauce:
2 tsp peanut oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp coriander seeds, cracked
1 1/2 tsp curry powder
1 1/2 tsp Thai red curry paste
1 1/2 tsp paprika
1/2 tsp ground cumin
1 1/4 cups unsweetened coconut milk
3 Tbs tomato puree
2 teaspoons soy sauce
1.5 Tbs firmly packed brown sugar
for the cabbage salad:
2 cups very thinly sliced cabbage (red or green)
1/3 cup julienned cucumber
2 T fresh cilantro
2 T fresh mint
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
4 pieces of Atlantic king salmon filet (6 oz each)
1 Tbs olive oil
salt and pepper
roasted peanuts, coarsely chopped
cooked white rice
Make the sauce… (you can make it the day before if you prefer)
Heat the oil and saute the garlic and ginger until it is just beginning to get golden. Remove the pan from the heat and add the coriander seeds, curry paste and powder, paprika, and ground cumin. On low heat, saute for a couple of minutes. Stir in the coconut milk, tomato puree, soy sauce, and brown sugar. Increase the heat and bring it almost to boiling, and then remove it from the heat. Keep warm or gently reheat if it was refrigerated. Sauces containing coconut milk should not be boiled, as they tend to separate.
Make the salad…
Mix the cabbage with all other ingredients in a large bowl. Add the soy sauce and vinegar, toss well. Reserve until serving. (I like to do it 30 minutes in advance, if possible).
Cook the salmon…
Brush the salmon fillets with olive oil and season with salt and pepper. Grill to your liking, but salmon is best cooked medium, for a thick fillet about 4-5 minutes per side on a hot grill. You can also cook it on the stove, making sure it is still translucent in the center.
Assemble the dish….
Place rice in the center of the plate. Ladle 1/2 cup of sauce around it, place the salmon on top or next to it. Top each fillet with a tall mound of the cabbage. Sprinkle the sauce with roasted peanuts.
http://bewitchingkitchen.wordpress.com/2009/10/02/simply-elegant-salmon-curry/