Ingredients
Salmon
1 teaspoon chilli powder
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon sugar
Four 6- to 7-ounce salmon fillets with skin
Dressing
6 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon sugar
Rice
1 tablespoon butter
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tablespoons vegetable oil
1 tablespoon oriental sesame oil
2 teaspoons minced peeled fresh ginger
1 large garlic clove, minced
1 red bell pepper, cut lengthways into thin strips
6 ounces shiitake mushrooms, stemmed, thinly sliced
3 large green onions, thinly sliced on sharp diagonal
3 cups thinly sliced bok choy (from 1 bunch; green leaf tops only)
Champagne Sauce
2 cups extra dry Champagne
2 cups of water
1/3 cup shallots
1 tsp. tomato paste
¼ cup whipping cream
Method
For salmon:
Mix first 7 ingredients in small bowl to blend. Place salmon fillets, skin side down, on rimmed baking sheet. Sprinkle 1½ teaspoons spice mixture over each fillet. Cover with plastic and refrigerate at least 3 hours or overnight.
For dressing:
Whisk vinegar and next 5 ingredients in small bowl to blend.
for rice: Melt butter in heavy large saucepan over medium heat. Add rice and sauté until rice begins to turn opaque, about 2 minutes. Stir in 1 cup water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Season to taste with salt and pepper.
To Cook Salmon
Meanwhile, heat vegetable oil in heavy large skillet over medium-high heat. Add salmon fillets, flesh side down, to skillet. Sear until brown and crisp, about 3 minutes. Turn fillets over and sear skin side until salmon is just cooked through, about 3 minutes.
To Cook Thai Vegetables Heat oil in heavy large skillet over high heat. Add ginger and garlic; sauté 20 seconds. Add bell pepper and mushrooms; sauté until pepper is crisp-tender, about 3 minutes. Add green onions and bok choy and sauté until just wilted, about 2 minutes. Season with salt and pepper. Spoon rice onto plates, dividing equally. Top each serving with seared salmon fillet, then Thai Vegetables. Drizzle dressing around and serve immediately, passing extra dressing separately.
Champagne Sauce An unusual sauce, but complimentary to salmon is champagne sauce, Ideal for those occasions to impress your dinner guests. When the salmon has been seared, add two cups of extra dry champagne to the pan, along with 2 cups of water, one third of a cup of shallots, and a teaspoon of tomato paste. Simmer this for approximately an hour or until the liquid has reduced to around one cup. Now add in ¼ cup of whipping cream and reduce for a further six minutes, or until the sauce has reduced to one third of a cup.