1/2 C. Green Curry Paste

2 cans coconut milk

1/2 C. (or to taste) brown sugar

1 T. each minced garlic, lemongrass and ginger

6 Kaffir lime leaves in a fine Chiffonade

Juice of 1 lime

Cilantro roughly chopped

Bean sprouts

2 C. jasmine rice

 

Rinse rice until water runs clear and bring to a boil in 3 C. water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a T. of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

 

Yield:

Calories:

Fat:

Fiber: