Usenet Newsgroups Grilled Salmon in Thai Curry Sauce From: tpogue@comcast.net (Terry Pogue) Grilled Salmon in Thai Curry Sauce with Vegetable Slaw and Potatoes Published in: Colorado Colours, page 190 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 Recipe Notes: Colleen loves this so much she has been making it a couple of times a week. She said the slaw didn't appeal to her but she loves it with this combination. -- Rec.food.recipes is moderated by Tracy E. Carman at recipes@swcp.com. Only recipes and recipe requests are accepted for posting.   Please allow several days for your submission to appear. Archives: Subject  Grilled Salmon in Thai Curry Sauce