Seared Salmon with Coconut-Curry Sauce and Basmati Rice

I'm making this with salmon, but any fish could substitute, including shrimp or lobster.  The rice and sauce can be made ahead and the fish cooks quickly, making it a great dinner when you have guests or in the middle of the week.

Makes 4 servings

For rice:
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
2 tablespoons thinly sliced green onion

For sauce:
1 teaspoons minced peeled fresh ginger
1 teaspoons minced garlic
2 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 cup 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 cilantro
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)

4 (6oz.) pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Make rice:

In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Cook rice, covered for 12 minutes. Add green onions and mix gently with a fork, cover and keep warm.

Make sauce:
In a heavy saucepan sauté ginger 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. Reserve.

Preheat oven to 400°F.

Place heavy skillet over high heat.  Brush salmon with oil and sprinkle with salt and pepper to taste. Once skillet is very hot (test by sprinkling a couple of drops of water into the pan, they should dance on the surface before evaporating). Place fish, skin side up into pan and press down to ensure entire fillet is in contact with hot surface.  Don't touch for 3-4 minutes to get a nice golden brown crust on fish.  Carefully turn and finish cooking the fish in the oven for another 3-4 minutes (I like my salmon medium-rare).

Put 1/2 cup of cooked rice each in center of 4 warm plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.  Serve and Enjoy!