Red Curry Salmon with Coconut Brown Rice

Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.

Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon fillets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the pan of salmon fillets under the broiler for 4 minutes.

Meanwhile in a small bowl whisk together the red curry paste, light brown sugar, soy sauce and olive oil. Remove the partially-cooked salmon fillets from the oven and brush the red curry mixture evenly over the top of each. Return the salmon to the oven and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.

Serve each salmon fillet over about ¾ cup brown rice. Serve each with a quarter of lime for squeezing over the top.

Note: Thai red curry paste usually contains some combination of shallot, lemongrass, chilies, garlic, cilantro, and galangal (a root that tastes different than, but looks similar to ginger). Red curry paste is available in the international section of many grocery stores, although it may be either in the refrigerated section (often near the herbs) or in a shelf-stable variety near the other Asian dried goods.