1 whole Alaska Keta Salmon (dressed), fresh or thawed
1/4 cup melted butter
1/2 teaspoon crushed mustard seed
2 green onions, finely chopped
2 teaspoons minced garlic
1 teaspoon curry powder, or to taste
1/4 teaspoon turmeric
1 lemon, cut in 1/4-inch slices
4 cups cooked rice
1 can (13 to 15 oz.) coconut milk
2 Tablespoons minced Thai basil
2 teaspoons lemon zest
1 teaspoon minced fresh mint
Salt and pepper, to taste
Remove Alaska Keta Salmon from refrigerator 15 minutes before cooking. Heat grill to medium-high heat (400°F). Cut 2 pieces of aluminum foil large enough to wrap around salmon lengthwise. Stack the foil sheets (shiny side down) on a baking sheet.
Rinse salmon under cold water, thoroughly rinsing belly cavity; pat dry with paper towel and place on foil. On both sides of the salmon, cut 3 to 4 slits, crosswise, into the skin of salmon, deep enough to almost reach the bone.
Blend together the butter, mustard seed, onions, garlic, curry powder and turmeric. Brush mixture inside and outside the salmon. Place half of the lemon slices inside the fish, and half on top of the salmon. Bring foil ends up and crimp to close (leave room for heat circulation inside), forming a sealed packet. Carefully transfer the foil packet to the center of the preheated grill. Close grill cover and cook for 25 to 35 minutes, cooking just until salmon is opaque throughout. Remove from the grill and let rest a few minutes before serving.
While salmon is cooking, heat coconut milk to simmering in a saucepan. Stir in rice and cook until warmed through and thickened. Stir in Thai basil, zest and mint. Season to taste with salt and pepper; cover and keep warm. Serve with salmon.
Variation: Roast in an oven preheated to 400°F, cooking 25 to 35 minutes, just until fish is opaque throughout. Use parchment paper instead of foil for a beautiful presentation!
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