Thai Ginger Rubbed Grilled Salmon with Green Curry Sauce

Thai Ginger Rubbed Salmon

2.5-3 lbs boneless salmon fillet
2 tsp fresh lime juice
2 tsp ground ginger
1tsp dried basil
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground tumeric
1 tsp kosher salt
1/2 tsp ground red cayenne pepper

1. Preheat grill to high heat. Make a tray out of tin foil by folding a long piece in half and folding up all 4 sides, dull side up.
2. Grease foil tray with olive oil. Place foil tray on platter (a long cutting board works well) to transport to the grill.
3. Mix together ginger, basil, paprika, cumin, coriander, tumeric, salt, and cayenne pepper. Place salmon on foil tray, skin side down. Squeeze lime juice over salmon and rub the spice blend into the fillet.
4. Transfer the foil tray to the grill and cook, covered, for 10 minutes per inch thickness of the fish fillet. If you can't use a grill, bake at 475 F in your oven (but still use the foil tray).

Green Curry Sauce

1.5 tbsp green curry paste
1/2 tbsp curry powder
2 cups coconut milk (I use canned light coconut milk from TJ's)
1 cup chicken broth
2 tbsp fish sauce
2 tsp sugar
1 tsp basil leaves
4 tsp fresh lime juice
1.5 tbsp fresh basil, chopped

1. Whisk together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar and basil leaves in a sauce pan. Simmer for 5 minutes and spoon over salmon fillets.
2. Top with lime juice and fresh basil.

This recipe was created by Cat Cora for the McCormick Gourmet Collection. Needless to say, it uses a lot of spices. However, if you enjoy Thai and Indian cooking, you will definitely use these again. Same goes for the fish sauce, which you can find at almost any Asian foods market. Caution: avoid smelling fish sauce, as this may turn your appetite....I solemnly swear, it blends well with the curry sauce. Another tip that I recently learned about Thai cooking, is that the sugar counteracts the spiciness. So, if you would like to make this dish a little spicier, I would suggest also adding a bit more sugar. I typically serve this with jasmine rice.
As the name suggests, this salmon is great on the grill. However, if you don't have a grill, or if you forget to start the grill in time for dinner (as is my habit), it also turns out well in the oven. It doesn't require loads of prep time or clean up, so it is a great healthy option, even on a weeknight.