1 12oz. fillet of salmon
2 Tbsp chopped cilantro
2 Tsp lime juice
For the Thai ginger rub
1 Tsp ground ginger
1/2 Tsp dried basil
1/4 Tsp paprika
1/4 Tsp ground coriander
1/4 Tsp ground tuneric
1/4 Tsp cayenne pepper
1 Tsp kosher salt
For the green curry sauce
1 Tbsp green curry paste
1/2 Tsp hot curry powder
1 5.6 Oz can of coconut milk
2/3 Cup chicken broth
1 Tsp fish sauce
1 Tsp brown suger
1/2 Tsp basil leaves
Directions:
Mix the ingredients listed in "Thai ginger rub". Place the fillet skin side down on a thick piece of foil (oiled with olive oil). Drizzle the lime juice over the salmon and spread the rub over it. Heat the grill using enough charcoal to make it very hot. Place the salmon on the covered grill for 10 minutes per inch thickness. It should be a light pink throughout. Do not overcook.
Mix the "green curry sauce" ingredients in a small sauce pan. Simmer for 5 minutes. Spoon over the grilled fillet and top with the chopped cilantro.
Yield: Two servings
Notes:
This is an adaptation of a recipe from Bon Appetit. Their name for the recipe was "Thai-Ginger Rubbed Grilled Salmon with Green Curry Sauce". It was written to serve four, but I have tried reduced it for two. Even now you may have leftover from the rub and the curry sauce. I think the proportions would do at least a pound of salmon.
The smallest container of coconut milk that I have found is 5.6 ounces. That almost guarantees extra curry sauce. Go easy with the fish sauce, or omit it completely. It is strong smelling & tasting, and a little goes a long way.
If you like the character of the ingredients, this is certainly a recipe worth doing. Once you have purchased the spices, the second time will be much easier. It is a simple recipe.
[From Bon Appetit, August 2008]