~ For the long grain rice : Preheat stove to 180 °C ( 350 F ). In an ovenproof saucepan, bring long grain rice, butter, water and salt to a boil. Cover and cook in the stove for about 15 minutes. Loosen with a fork, keep warm. ~ For the sauce : Heat oil, cook garlic and ginger in about 5 min until lightly brown. Add curry powder, paste, coriander, cumin, paprika, roast on reduced heat for 2 min. Add tomato puree, soy sauce, coconut milk and sugar, bring to simmer. Do not boil ! Keep warm or heat gently before serving if necessary. -For the slaw : mix cucumber, cilantro greens, white cabbage and mint. Add soy sauce and vinegar, mix. – For the salmon : Rub the salmon with the oil, s+p. Then grill for about 2-1/2 min on each side ( or roast in a frying pan if necessary ). -Serve : Put some long grain rice on the middle of the plate form, put the salmon on it. Pour sauce around the long grain rice and place a little slaw on top of the salmon. Sprinkle sauce with peanuts. Bring to table immediately.
Very tasty, simple. Good to prepare ahead. The cool coleslaw is excellent with the hot sauce.
Ralph.
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