Best 4 Grilled Salmon With Thai Curry Sauce And Basmati Rice Recipes

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Indulge in a tantalizing culinary journey with our grilled salmon with Thai curry sauce and basmati rice. This delectable dish is a symphony of flavors, textures, and aromas that will transport your taste buds to a tropical paradise. The salmon, expertly grilled to perfection, boasts a tender, flaky interior and a crispy, golden-brown exterior. It is generously slathered in a rich and aromatic Thai curry sauce made with a harmonious blend of coconut milk, red curry paste, ginger, lemongrass, and kaffir lime leaves. The sauce's velvety texture and vibrant flavors perfectly complement the salmon, creating a mouthwatering experience. Accompanying the salmon is a fluffy and fragrant basmati rice, cooked to perfection and served as a bed for the salmon and sauce. This dish is a harmonious fusion of Thai and Western culinary traditions, sure to delight and impress even the most discerning palate.

Here are our top 4 tried and tested recipes!

EASY GRILLED THAI SALMON



Easy Grilled Thai Salmon image

Quick & easy recipe. Spicy THAI flavor and great grilled Salmon. A Coconut Sambal sauce is made to accompany fish.

Provided by Skip Davis

Categories     Other Sauces

Time 25m

Number Of Ingredients 16

4 medium salmon fillets or steaks (preferably fresh wild caught)
MARINADE:
4 Tbsp thai sweet chili sauce (bottled or homemade)
1 Tbsp freshly squeezed lime juice and zest
1 Tbsp fish sauce (or substitute 1 extra tablespoon soy sauce)
3 Tbsp soy sauce
1/4 c fresh cilantro, chopped
1/4 tsp freshly ground black pepper
4 clove garlic, minced
COCONUT SAMBAL SAUCE:
1 c good-quality un-sweetened coconut milk
2 small fresh red chilies, minced or 3/4 teaspoon dried chili flakes
1 small thumb-size piece galangal or ginger, grated
1-1/2 tsp fresh lime juice
1 Tbsp asian fish sauce or 1-1/2 tablespoons soy sauce
1 Tbsp brown sugar (or to taste)

Steps:

  • 1. MAKE MARINADE: Combine all marinade ingredients in a bowl.
  • 2. Rinse and pat dry the salmon fillets or steaks. Leave the skin on. Place them in a long flat-bottomed dish and pour the marinade over. Turn the salmon several times in the marinade. Allow to marinate in the refrigerator for 10 to 15 minutes.
  • 3. HEAT UP THE GRILL: Prepare the grill by brushing with a little vegetable oil to prevent sticking.
  • 4. MAKE COCONUT SAMBAL: Stir all the sauce ingredients together in a bowl until the sugar has dissolved. Taste-test for salt and sweetness. Add more fish or soy sauce if not salty enough, more sugar if too sour, add more chili if not spicy enough. If too spicy, add more coconut milk. Set aside.
  • 5. GRILL THE SALMON: Allow it to cook at least 2 minutes before turning. Baste with some of the left-over marinade. Salmon is cooked when light pink in color. Do not overcook !
  • 6. Serve the grilled salmon with plain white rice and Coconut Sambal on the side.

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B



Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B image

A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

Provided by Celeste

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup basmati rice
1/2 teaspoon unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons tomato puree
2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seed, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons firmly packed brown sugar
2 teaspoons firmly packed brown sugar
4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
salt & freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill.
  • To make the rice, preheat the oven to 350 degrees.
  • Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
  • In a small ovenproof saucepan, combine the rice, butter, and water.
  • Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
  • Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
  • Set aside and keep warm.
  • To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
  • Cover and refrigerate.
  • To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
  • Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
  • Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
  • Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
  • Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
  • Keep warm or reheat gently before serving.
  • Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
  • Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
  • To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
  • Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
  • Top each fillet with a tall mound of the cabbage salad.
  • Sprinkle the sauce with peanuts.

Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
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
For vegetables
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

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • 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.
  • 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.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • 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.
  • 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.

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI



Grilled Salmon with Thai Curry Sauce and Basmati image

Don't be afraid of the long list of ingredients - everything goes together pretty quickly. From Gourmet, July 1997.

Provided by Vicki Butts (lazyme)

Categories     Seafood

Time 40m

Number Of Ingredients 28

RICE:
1 c basmati rice
1 1/2 c water
2 Tbsp unsalted butter
SAUCE:
1 1/8 tsp fresh gingerroot, peeled, minced
1 1/8 tsp minced garlic
2 1/4 tsp peanut oil
3/4 tsp ground coriander seeds
1 1/2 tsp curry powder
1 1/2 tsp thai red curry paste
1 1/2 tsp paprika
3/4 tsp ground cumin
1 1/4 c unsweetened coconut milk, well-stirred
2 Tbsp tomato puree
1 Tbsp soy sauce
1 1/2 tsp dark brown sugar, packed
VEGETABLES:
3 c green cabbage, finely shredded
3/4 c cucumber, seeded, peeled, julienned
3 Tbsp fresh coriander, finely chopped
3 Tbsp fresh mint leaves, finely chopped
1 Tbsp soy sauce
3 Tbsp unseasoned rice vinegar
SALMON:
4 6-oz salmon fillets
olive oil, for brushing salmon
1/4 c roasted peanuts

Steps:

  • 1. Make rice: 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 saute ginger root and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saute, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato puree, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • 4. Prepare vegetables: In a bowl toss together all vegetable ingredients.
  • 5. Prepare grill.
  • 6. 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.
  • 7. 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.

Tips:

  • For the best results, use fresh salmon fillets that are about 1 inch thick. If your fillets are thinner, they may cook too quickly and become dry.
  • To make sure the salmon is cooked evenly, preheat your grill to medium-high heat (about 400 degrees Fahrenheit) before cooking. If your grill is too hot, the salmon may burn on the outside before it is cooked through.
  • Brush the salmon fillets with olive oil before grilling to help prevent them from sticking to the grill grates.
  • Cook the salmon for 8-10 minutes per side, or until it is cooked through and flakes easily with a fork.
  • While the salmon is cooking, prepare the Thai curry sauce and basmati rice according to the recipes in the article.
  • Once the salmon is cooked, serve it immediately with the Thai curry sauce and basmati rice.

Conclusion:

This grilled salmon with Thai curry sauce and basmati rice is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the Thai curry sauce is flavorful and creamy. The basmati rice is a great addition to the meal and helps to soak up the sauce. This recipe is sure to be a hit with your family and friends.

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