Spice Rubbed Salmon with Thai Green Curry Sauce

Serves 4

INGREDIENTS:

4 Boneless Salmon Filets
3 tbsp olive oil
½ lime (cut in sections to squeeze)

RUB

1 tsp salt
1 tsp ground ginger
1 tsp dried basil
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander

GREEN CURRY SAUCE

2 tbsp Thai green curry paste
1 15 oz can coconut milk
1 Cup chicken broth
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp fresh basil (chopped)
Juice of ½ lime

DIRECTIONS:
1.  Preheat grill to med-high heat.

2.  Make a tray out of aluminum foil large enough to hold the salmon fillets, shiny side down.  Grease with olive oil, and place the salmon fillets (skin side down) in the tray.

3.  Squeeze half a lime over the fillets.

4.  Mix together the ingredients for the rub (salt through coriander) in a small bowl.  Sprinkle evenly over fillets.

5.  Place the tray onto the hot grill, and cook about 10 minutes (or until desired temperature).  Do not overcook salmon, as it will be dry and rubbery if you do

6.  While the salmon is cooking, mix all curry sauce ingredients (curry paste through basil) in a small saucepan, and simmer for about 5 minutes.

7.  Plate salmon with jasmine or basmati rice and spoon green curry sauce over salmon.
  
*May be baked in an oven at 475°F for about 15 minutes, if a grill is not available