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Ingredients

• 1 1/2 c. basmati rice
• 2 1/4 c. water
• 1 1/2 ounce unsalted butter
• 4 c. julienned cabbage - (loosely packed)
• 2/3 c. julienned cucumber
• 1/3 c. cilantro leaves
• 1/3 c. mint leaves
• 1 tsp soy sauce
• 1 Tbsp. rice wine vinegar
• 4 1/2 tsp peanut oil
• 2 1/4 tsp chopped garlic
• 2 1/4 tsp chopped peeled ginger
• 1 1/2 tsp coriander seeds cracked
• 1 Tbsp. curry pwdr
• 1 Tbsp. Thai red curry paste
•     (available in Asian markets and in the ethnic food section of some supermarkets)
• 1 Tbsp. paprika
• 1 tsp grnd cumin
• 2 1/2 c. coconut lowfat milk
• 5 Tbsp. tomato puree plus
• 1 tsp tomato puree
• 4 1/2 tsp soy sauce
• 3 Tbsp. brown sugar
• 1/2 c. roasted peanuts coarsely minced
• 6 x salmon fillets, 3/4" thk - (6 ounce ea)
• 1 Tbsp. extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

The Rice: Preheat Oven To 350 Degrees. Combine The Rice, Water And Butter In A Small Ovenproof Saucepan. Bring To A Boil, Cover With A Tight-fitting Lid And Place In The Oven For…

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