Instructions: The Rice: Preheat oven to 350 degrees. Combine the rice, water and butter in a small ovenproof saucepan. Bring to a boil, cover with a tight-fitting lid and place in the oven for 12 minutes. Set aside and keep warm.

The Cabbage Salad: Combine cabbage, cucumber, cilantro and mint in a bowl; toss well. Cover and refrigerate until salmon is cooked.

The Red Curry Sauce: Warm oil in a medium-size saucepan over medium heat. Add garlic and ginger; saute until light brown. Add coriander seeds, curry powder, curry paste, paprika and cumin. Reduce heat to low and saute about 2 minutes to release flavors. Add coconut milk, tomato puree, soy sauce and brown sugar. Bring to a simmer and remove from heat. Do not let sauce boil. Keep the sauce warm or reheat gently before serving.

The Salmon: Brush the salmon with the olive oil and season with salt and pepper. Heat a grill to high. When very hot, add the salmon and cook for about 2 1/2 minutes on each side for medium-rare.

To serve: Mix the cabbage with the soy sauce and rice wine vinegar. Place about 1/2 cup of the cooked rice in the center of each serving plate; top with a salmon fillet, then pour 1/2 cup of the sauce around the outside edge. Add the cabbage salad in a little pile on top of the salmon. (Try to get the salad to stand up on the salmon.) Sprinkle the peanuts over the sauce.

This recipe yields 6 servings.

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