Grilled Salmon With Thai Curry Sauce - Elephant Island Winery

Ingredients

• 1 cup basmati rice
• 1 ½ cups water
• 2 tablespoons unsalted butter
• 1 1/8 teaspoons minced peeled fresh gingerroot
• 1 1/8 teaspoons minced garlic
• 2 ¼ teaspoons peanut oil
• ¾ teaspoon ground coriander seeds
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons Thai red curry paste
• 1 ½ teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 ¼ cups well-stirred unsweetened coconut milk
• 3 tablespoons tomato puree
• 1 tablespoon soy sauce
• 1 ½ tablespoons packed dark brown sugar
• 3 cups finely shredded green cabbage
• ¾ cup julienne strips of seeded peeled cucumber
• 3 tablespoons finely chopped fresh coriander
• 3 tablespoons finely chopped fresh mint leaves
• 3 tablespoons rice vinegar (not seasoned)
• four 6-ounce pieces salmon fillet
• olive oil for brushing salmon
• ¼ cup roasted peanuts